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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

Really enjoyed the espresso with its extra splash of acidity. Kenyan batch had an endearing sweetness.

Bolivian espresso was sweet and juicy with plums and citrus acidity. Generously flavoured natural Ethiopian batch went down well

Refreshing fruity quality to the Five Senses Ethiopian batch. Clean tea-like quality to the Colombian batch from Stitch

Toffee times to Natural Ethiopian espresso Columbian batch was a star with something like caramelised pineapple.

Bolivian espresso and batch Espresso was sweet apple with a lovely underlying roasty note. Batch was expansive with black currant and citrus acidity speaking the loudest.

Balanced batch that lay in the nuttier part of town - beans from Timor Leste.

Blueberries and something spicy like cinnamon made the natural Ethiopian from Dukes a tasty cup. Blackcurrants in a cup for the batch

Sparky Bolivian espresso with some dark choc Really enjoyed the natural Ethiopian as a batch - a rich smooth liquorice cup.

Bolivian Peaberry as a batch had a delicious honey and lime vibe.

Market Lane Guatemalan batch was nutty and dark chocolate

Generous crema to the double espresso Columbian that revelled in a tamarind-heavy cup that bordered on savoury rather than fruity Honey processed Costa Rican batch was clean and fruity

Toby’s natural Ethiopians for espresso and batch Spro had a generous crema and was at the cocoa nibs and hazelnut end of things. Sweetened as it went down. Batch tasted of chocolate - very enjoyable

Really enjoyed the espresso - it came with a bit of extra crema and was nicely balanced  The takeaway batch made me think of blackberries

A smooth caramel and gently acidity to the Bolivian filter - an easy drinker.

Dark chocolate with acidity care of the orange part of town - an excellent washed Ethiopian espresso Panama Hacienda La Esmeralda Gesha as a pour over smelled generously floral with honey notes. A buttery mouthfeel and clean white grape and apricot with some tannins in the back. Complex and delicious.

Washed El Salvador from Dukes was pear and a flavour I’d describe as light browness. Washed Ethiopian from Sample was deliciously sweet with citrus acidity - really enjoyed.

Espresso on a natural Columbian from Five Senses - sour cherry becoming more sweet strawberry - really enjoyed Batch on a natural Ethiopian from Double Tap - balanced cup with a nice orange aspect. Also grabbed some Gesha beans from Ickle (new roaster to me). Bean selection here has expanded recently, which is great.