I'm working with one of my roasters on developing some different espresso. So far, it's been a learning experience for both of us. It starts with me asking for a few very different espresso. He makes samples. I taste them, and tell him what I like and what I don't like. He makes adjustments, and then sends me a larger sample. I use it, and give him the feedback. Pretty standard. I'm straying away from just having one espresso. I want to have a list of espresso I can just go through and use at any time I choose. Thankfully, my roaster is all in favor of this, and is doing it with me. It's been a wonderful experience and I'm growing closer with him in friendship and business. Good feels all around.

So, on to topic material. He just sent me a larger sample of an espresso I've been asking him to tweak. When I first tried it, it was fruity with almonds. I don't know the right term, but for wine, I would say it had a very live feel in my mouth. Very exciting. As for the fruit, it wasn't citrusy....but on the other hand it wasn't grapey or wild berry. It was somewhere in between, like cherry. But the after taste was excellent! Ginger and lemon grass! It still needed more in my opinion. So I asked him to roast a bit lighter, and try to enhance the cherry a bit more.

And he did with the larger sample. Although, now...I can't tell even more what the flavor is. But...I love it. lol. It's still very vibrant and fruity, and still sits in the middle of berry. I could still call it cherry...but I don't know what else to call it. It's not quite cherry...but nothing like any other fruit. The after taste is simply fantastic though. Subtle ginger and lemon grass. Really pleasant. There's a tiny bit of bitterness to it, but it's not unpleasant at all. That little extra makes it taste very nice through milk.

I suppose it is difficult to tell me what the fruit flavor is without trying it. Does anyone know what I mean? I described it the best I could. The espresso the second time around went from toasted almond to more toasted hazelnut on the onset. I don't know the blend he's using. I can get that if it would help. Does anyone know, other than cherry, what I would call it?