FurrowedBrow

Rich chocolate Orange to the Columbian espresso- clean finish. Batch was heavily leaning in the direction of toffee

Market Lane Bolivia batch was clean chocolate and apricot - real nice I’m loving the large variety of quality beans available to buy.

Two go’s at the washed Columbia spro, the second one had some nice stone fruit sweetness. Batch was en pointe

Columbian batch had a buttery mouthfeel and blackcurrant vibe

Cold brew called watermelon cake, had a big fruity flavour

Guatemalan Ona batch was cocoa nibs with a slight astringent note

Rwandan espresso on a tight shot was fairly robust settling in to the cocoa nibs part of town Bolivian batch was a complete contrast being a bright nougat and pear rich cup - delicious

Brazilian for espresso was dark chocolate Washed Kenyan from Sample for the batch was a clean quick to go down number

Costa Rican from Paradox for the espresso started red apples and ended more toffee based - sweet and clean. The batch was blueberry laden and beautifully balanced

Washed Kenyan as an espresso gave a seriously delicious honey and blackberry cup. Clean plummy batch went down well

Rwandan washed espresso had some nutty gear going on

Natural Peruvian giving rich red berries with toffee sweetness for the spro. Natural Kenyan for the first batch had a bit of honey action. Honduran for second batch went down with clean blueberries and a dash of acidity

The espresso on a washed Ethiopian from Ickle was amazing, an orange/yuzu mouth explosion with a smooth mouthfeel. Moreish milk chocolate to the Columbian batch

Ethiopian natural from Ona for the espresso was a bold cup with toffee the dominate flavour.

Espresso on a Natural Brazilian from Market Lane was a nice sultana and chocolate combo

Espresso on a washed Ethiopian from Veneziano was molasses with light acidity. Batch started liquorice-like and became sweeter and more acidic as it went down - tasty.

Ona Honduran for the batch had a tasty mix of liquorice and lime acidity.

Washed Ethiopian espresso from Five Senses was a deliciously bright cup with sweet citrus acidity wrapping around green grapes.

Watermelon cake for the espresso. I must be suggestible as this did taste to me of the BlackStar watermelon cake. Lengthening the shot a bit by added some hot water gave something more rosewater-like and upped the acidity a bit. A lovely lick of lime acidity to the Ecuadoran batch.

Espresso on an Ethiopian from Catapult Roasters (a new roaster to me). It was a floral cup with honey dew melon and clean acidity - tasty. To-go batch was very moreish, could have smashed another

Sample washed Bolivian espresso was dates with a dash of lime

Batch has a nice bit of blackcurrant

Stitch from Guatemala for a batch had a lovely balance of lime acidity and rounded fruitiness. Double espresso was also a banger with a rich stone fruit feel.

Wired for Wires blend for the espresso was surprisingly good (I seem to have an inbuilt anti-blend bias). A nice mix of sweetness and acidity made this a tasty shot. Washed Columbian batch was even better, being big on berries

Washed Ethiopian from Veneziano was true to label offering brown sugar and lime.

Espresso was sweet and to the point. Columbian from Reformatory as a pour over started cherry sweet and attractively grew in acidity as it cooled.

CM Ethiopian Heirloom pour over done in two ways: Fine grained hotter extraction gave a more tea heavy cup which tended towards dark chocolate - very tasty. Courser grained cooler extraction gave a brighter, sweeter more strawberry driven cup - even better than the first.

Lashings of liquorice with a brown sugar edge to the Ethiopian batch

Delicious natural Columbian from Veneziano for the espresso had a sweet strawberry and balsamic vinegar feel. Batch on same beans upped the acidity and turned more towards a darker molasses cup.

Natural Ethiopian from Acoffee for the espresso tasted of pineapple lollies to start, tended more dark choc