The new crop Amaro Gayo Dry Process has arrived, and it's really good. This is the third season that we have offered coffee from this particular producer, and for good reason: the coffee rocks. This year's incarnation is similar to last year in its red-fruit profile, although it may be a bit more refined in its cleanliness, acidity, and the overall way it carries itself. I think there's a little less over-the-top "process" flavor, and more terroir present. The aromatics (the smell you get from the wet grounds, or "crust," when you cup) are some of the best I've ever encountered: mild fruit and spice, perfume, and something along the lines of the inside an old cedar cabinet. (You can experience this by brewing the coffee with a french press. Enjoy the aroma of the crust that forms at the top while it's brewing.) In the cup, the coffee is very fruity--strawberry, cherry, raspberry, some blueberry) with enough acidity to keep it from being cloying. And yes, it's more expensive than last year, but that's a good thing for the farmers.

We are pleased to report that this coffee, evaluated as a single origin espresso, scored a 93 at coffeereview.com. Here are some of their notes: "Intense floral-toned aroma with fruit complications. In the small cup lightly syrupy mouthfeel and complex, rather savory, layers of chocolate, flowers and fruit: blueberry, stone fruit, lemon. The chocolate note sweetens and the fruit complex persists in the long, sustained finish. In two parts milk the flavors simplify slightly but maintain character."
Their espresso parameters called for a 19g dose, pulled for 34 seconds at 200 F.