Color:	ironic - fractionally darker than its 80% sibling (roasted minutely longer)
Surface:	cleaner though still some instability w/ scored lines wavering, scuffed face, flecks, & dust
Temper:	semi-flat
Snap:	clunks open a sandy edge

huge picholine olive surrounded in wood-fired roast; fermented tang & bay leaf buried unerneath

Texture:	porous dry-stick roll-on...
Melt:	... highly even-distribution turns into a rapid water-wheel

monster super-sweet strawberry jumps out to get you -> brings wild (& totally unexpected) blueberry loop -> morphs tart against rising bitter -> almond to coffee -> green picholine w/ underside of cocoa & marshmallow -> fuses chocolate rum (semi-tang) -> citrus green pummelo

Beyond Domori... virtually NO-impact processing (low roast / only a quasi-conche via tempering unit) generates quick flavor progression. Good balance, especially for bean of relatively long ferment, with several peaks. Taza’s best to date.