│Bull Demon King│Espresso Blend Specialty Coffee Beans 0.5LB

‧Unavailable now. Roaster Location: Taoyuan, Taiwan Coffee Origin: Colombia; Peru; Rwanda; Ethiopia Roast Level: Medium-Dark Agtron: 35/48 Est. Price: NT $550/8 ounces Review Date: August 2021 Aroma: 9 Body: 9 Flavor: 9 Aftertaste: 9 With Milk: 10 Blind Assessment: Evaluated as espresso. Dark chocolate, Concord grape, scorched sugarcane, sandalwood, wisteria in aroma and small cup. Viscous, syrupy mouthfeel; richly chocolaty, sweetly smoky finish with floral depth. In three parts milk, decadent perfection: layers of undulating chocolate, wisteria and scorched sugarcane carry far into the long finish. The Bottom Line: A blend of coffees from four origins whose sum is a sweetly tart, bold, resonant straight shot and a floral, smoky, intoxicatingly chocolaty experience in milk. ------------------------------------------------------------------------------------------------- Art of Darkness Surprisingly to us, several of the darkest-roasted blends we tested earned some of this report’s highest scores. We were surprised because the high-end specialty coffees we usually feature skew lighter in roast (see below for more details). But there are some roasters out there who’ve perfected the art of darkness, if you will. Top of mind is Simon Hsieh, of Taiwan’s Simon Hsieh Aroma Roast Coffees. As a green importer and a roaster, Hsieh is widely admired for his mastery of dark-roasting practices. And he has unabashedly embraced a darker style across his entire line of coffees, all designed for espresso. His “Bull Demon King” blend submitted for this report earned 96 points, knocking it out of the park with rich chocolate notes, smoky depth, and lyrically sweet florality — the milk shot earned a category score of 10 with its decadent perfection: layers of undulating chocolate, wisteria and scorched sugarcane notes lasting far into the long finish. Of this coffee, Hsieh says, “Dark roasts require high-quality green coffees to withstand the extra high temperatures and significant flavors to survive. A great dark roast blend is sweet but not so bitter, low-toned yet lingering and comforting.” What makes it “classic”? Hsieh says it’s all about the basic blend logic: 3/4 clean, washed coffees plus 1/4 natural-processed coffees. He feels that this ratio enhances body, crema and structure, while not letting natural coffee character dominate in the demitasse. He also recommends a spoonful of sugar stirred into the shot, as many Italians do, or a piece of bittersweet chocolate alongside. This is an old-school practice that he would love to see return in contemporary cafés. All texts are derived from Coffee Review. ------------------------------------------------------------------------------------------------- │Delivery Notifications│ If you are located in places other than Taiwan, Hong Kong, and Macau, please contact us to calculate the best rate of shipping for you before checkout the bill. Customers in Japanese addresses are recommended to use EMS International Express Service, while those in addresses of other countries are recommended to use DHL to ensure safe delivery.