We have worked on this blend for decades, and the result gives floral notes intertwined with the heavy body to make a very complex, excellent espresso. The currant comes through in the finish along with a spicy fragrance. There are coffees from Central and South America and Indonesia in this blend, which is specially formulated for rich crema (coffee foam). The result of a properly pulled espresso using this blend is a delightfully smooth espresso, not at all toasty or burnt-like, but intense enough to show up and vote in a latte or cappuccino.
