The beans have a winey aroma to them. After they brew in the press, the liquid is a delightful chocolate brown in color. The coffee offers a fruity and floral nose. It is a little smokey, but not earthy. The aroma, though not spicy, hits with a bit of pungency. Then, when I sipped it, the first thing I wrote down was, "Now we're getting down to business." The coffee, evidently having used up all of its flora in the nose, emits earthy notes onto the tongue with a vague air of bitterness. I searched for hints of fruit - none. I searched for hints of florals - nope. I searched for hints of nuttiness - nuh-uh. So, what does it taste like? Coffee. It is smooth, medium-bodied, with very low acid, and it tastes quite quintessentially like coffee. There is some nuttiness in the finish - an earthy nuttiness.
At first, before reading Taos Roasters Coffee's notes on elevation, I hypothesized that Buenos Días Dixon is a medium-dark roast, noting that the tasting notes are similar to a dark but the body is just not quite exaggerated enough for it to be a full dark. And indeed, I have received confirmation from the kind folks at the TRC that it is considered a medium-dark. But the Nicaragua Segovia is at 38 on the Agtron scale and the Timor is at 40, making this coffee almost as reasonably called a dark roast as anything else. How can something be roasted at an average of 39 and still have the aroma and structure of something close to a 50? The altitude clarifies everything. The earthy, bitter flavor demonstrates a dark roast, but without the concomitant scorching, the body is able to maintain a level of modesty. The flavor is solid without being off-the-wall. The bitterness is an air and not a center piece. In other words, one gets the benefits of darkly roasted flavor without the drawback of having to sip what in extreme cases can seem like coffee syrup.