FurrowedBrow

A cherry start became more rounded and caramel as it progressed - excellent espresso on a Gesha

Espresso had a bit of cocoa nibs, bit of bitterness - ok. Complex succession of flavours to the Gesha pour over - real nice stuff.

Interesting mix of pineapple and a more savoury vibe to the Brazil espresso. Lovely smooth lip finish Rwanda batch had a some big fruity gear going on

90+ Honduran Ona for the espresso had a nice mix of raspberries and mild acidity with a very smooth finish – real tasty cup Batch on a Ona had an attractive lime driven acidity with some melon gear going on.

Gesha for the espresso came with a sweet tea vibe and became more caramel as it cooled. Marvell St Columbian for the batch gave a cup of the quality you’d expect from this place.

Healthy looking crema to the Rwandan espresso, lovely ginger biscuit start Natural Ethiopian for the pour over was cleanly bold in flavour

Rounded bergamot on the Columbian espresso, nicely sweet finish with a bit of light lip coating acidity Off the hook Opal Gesha pour over had an amazing arrayed of flavours as it cooled, from an almost spicy start through tropical fruits, some grapefruit, umami then candied orange - awesome.

Very tasty Artificer PNG espresso gave some nice fruity action. The batch as a traveller had some attractive acidity that made for a moreish cup

A banging Bolivian washed Gesha had some major marmalade notes and floral nose - great

Reformatory beans for a washed Columbian espresso had a tasty bit of acidity across a more rounded chocolate backbone - nice. Smooth mouthfeel for the Ethiopian pour over coupled with a lovely balance of sweet, clean fruit and citrus acidity - real nice. Washed Panama Gesha for another pour over had a mighty fine orange and passion fruit flavour

Dark chocolate with citrus acidity for the espresso. Generous acidity and a clean finish to the batch made for an intriguing cup

Double espresso on a Burundi was a tasty balance between fruit and dark chocolate with minimal acidity. Pleasantly clean finish. Lovely clarity to fruit in the Brazilian batch - tasty

Nicaraguan espresso had some cocoa nibs but bittered as it finished. The batch was fruity and clean with some tongue lingering acidity - I enjoyed.

Espresso on the Toucan Party blend had brown roasty notes with some underlying grapefruit tartness and acidity - good. Burundi filter was fruity with some welcome acidity - better. Ethiopian cold brew had cola with an orange edge - best.

Friendly vibe here. Today’s espresso wasn’t quite up there was previous shots here but still ok.

Tasty double espresso made me think of charred pineapple - nice

Two days of the Columbian espresso gave sweet fruity cups. The Columbian batches were clean with a plummy feel - real nice. Also tried the house blend as a batch, had some nice sweetness and maybe some nuttiness but didn’t finish as cleanly as the Columbian.

Rumble Coffee Roasters for the Colombian espresso had some nice honey dark chocolate

Nutty caramel vibe to the Wood and Co Guatemalan espresso, Long lingering nuttiness made for a very nice shot. Take away batch also went down well

Espresso on a Ethiopian from Single O had a little bit of acidity sneaking through a rather convoluted cup

Gabriel washed Columbian as a tighter shot made me think red apples to start becoming liquorice and more bitter to finish.

Spicey Myanmar natural for the espresso, had a winey vibe - usual but good Red honey processed Toby’s Costa Rican for the batch had fruit upfront but became more bitter on the aftertaste

Espresso on Proud Mary beans had a nice bit of caramel nutty action. FW chaser had well treated milk

Syrupy washed Rwandan had a stone fruit start and nutty finish- real nice. Bolivian natural for the batch started fruity, but of a murky finish

Double espresso on a Columbian from Marvell St seemed to say I’m caramelised stone fruit, maybe nectarines or peaches - real nice but the lingering acidity made it a great cup.

Big juicy espresso went down very nicely. FW to-go had silky milk and a nice nutty vibe

Wood and Co Columbian for the double espresso - crema looked like an ancient fossil - delicious acidity driven stone fruit cup. FW traveller on the house blend was bang on

Columbian Seven Seeds espresso had a citrus zing and more roasty notes as it cooled Batch on a different Columbian was sweet, almost like Ribena

Tried three Brazilians. To start, yellow bourbon natural as an espresso began robustly and nutty, mellowed somewhat to maybe charred pineapple with a nice backbone of acidity. Pour over on another yellow bourbon natural had some attractive mango and tropical, aftertaste had a bit of a vegetal note. Finished with a cold drip on a yellow catuai natural that was rather potent with cinnamon and bitter cola.

Proud Mary Ethiopian espresso had a nice mix of caramel and grapefruit that worked surprisingly well Take away batch worked well