February 3, 2017
La Entrada has sweet to savory aromatics, notes of honey, bran muffin, Umami tea, walnut, and bittersweet chocolate chips. Good for espresso.
Crowd pleaser, flavor matrix of raw sugar, sweet cream butter, pecan, roasted almond, and Baker's cocoa. Good for espresso.
Pulp natural process makes for a mild cup, soft acidity, hazelnut spread, praline, carob chip cookie, umami tea. Nut to cocoa tones in the finish. Good for espresso.
Aromatically like warm pumpkin spice bread, the cup has chocolate confectionary sweetness ala chocolate cinnamon bark candy. A mingling of unrefined sugars and baking spices, and subtle blackberry note. Good for espresso.
Middle roasts make for wonderful brewed coffee, 70% cacao bar, raw sugar, chocolate stout beer, and an herbal rue accent.
The profile boasts pungent molasses, pipe tobacco leaves, rustic earth tones, and cooked rhubarb. Impressive body carries bittersweetness long in the aftertaste.