Natural Ethiopian espresso started with a roasty Maillard reaction feel, the promised black tea became clear at the finish. 90+ Panama Gesha yellow natural - initial buttery mouthfeel, passion fruit then other fruits - lovely mixed bowl of fruit without being over the top. Some nice coat-the-mouth acidity on the aftertaste
I was not impressed. The water served with my espresso was delightfully chilled so this was a plus. Otherwise; the espresso lacked grit, earthiness and crema (I personally enjoy a woody, wholesome and strong grind). It was on the watery side and the flavour was far from rounded. It left me wanting to continue bean-hunting to satiate that wild espresso craving we all know too well. The stand up idea is unique and perfect for the solo drinker or city worker in a rush. On the other hand, felt a little cold and in-personal standing in the dark to the back of another customer. The lights were warm which, like the child water, was a nice touch. It seems that various different styles of filtered coffee are available - perhaps this is the star of the show. I will return to try one and give the lab a second chance and hopefully my review will be reformed to a more positive note.
Panama 90+ Gesha cold fermentation had a buttery mouthfeel, low acidity and was very clean. Was more subtle than some Geshas, towards the vanilla, molasses end of the spectrum with maybe some apricot. A gentle brew. Espresso on an Ethiopian had a nice toffee tone
Burundi beans for the espresso had a nice dash of acidity and maybe some marmalade. Filter on Panama 90+ Gesha Yellow Natural processed was extremely impressive with an aroma of oak matured sour beer. Had a buttery mouthfeel, mature round sweetness, sort of mild caramel. Increase in acidity and more fruity notes on cooling. Awesome, just made me want to just drink more.
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