Why we’re excited: The dry aroma reminded us of the Northern California almond orchards when the sweet blossoms started to bloom. After breaking the crust, that vanilla and almond nose transitioned to sweet honey. On our first pass, the acidity stole the show. It’s both beautiful and pronounced, yet delicate. Flavor notes of mandarin orange, vanilla, and almond came through. During our second pass, and after the coffee started to cool, it began to open up even more. The citrus acidity took a back seat and notes of chocolate and brown sugar became more pronounced. This coffee is complex, and we love it for that.