Our Workshop #11, Tono Alto, definitely deserves it's name; Tono Alto, high-toned, it is. Of course the final results depend on the roast level, but we target a Full City roast here to maintain the clarity of the bright notes. We don't want to obscure them with roast tastes, so we do not allow the coffee to enter second crack, not even a pop of it. It's a bright and light bodied espresso, and covering it with darker roast notes defeats the original intention of this blend. This espresso really amazed me when I approached the final formulation, and if you treasure citrusy brightness and floral aromatics like me, it might amaze you too! The fragrance from the dry grounds (FC roast) has a caramel sweet scent with floral accent. There's a touch of chocolate bitter-sweetness in there too. In the wet aroma, spices and sweet floral qualities are the first thing that hit the senses, and slight savory/umami hints. The cup, from first sip to last, is astounding. Sweetened pink grapefruit, vividly bright and so fresh, fading quickly from tart citrus to sweet caramel finish. It's a bright espresso, potent in a way but also surprisingly delicate and nuanced in the volatile aromatic scents and flavors. The body is fairly light, and suits this style of espresso quite well; a lively, piquant, effervescent cup. This is either a type of espresso you love, or don't. If you are still reading this description, I would say you should give it a try! But mark my words, this is a light roast espresso, and becomes quite ho-hum if roasted into second crack. Light ... Light, I say!