FurrowedBrow

Sweet pear with some rounded acidity for the Columbian espresso - real nice Washed Honduran batch had hints of dark chocolate, getting more fruity as it cooled

Tasty malt feel to the espresso (washed Guatemalan) - really enjoyed. Easy-drinker for the batch

Ona Black Betty for espresso was ok Batch on a natural Honduran had some strong acidity, which made it interesting to drink

Carbonic masceration Ethiopian Diamond beans for the espresso was full-bodied and made me think of caramelised pears. The baristas went above and beyond to make sure the spro was dialled to perfection.

Bright spark of acidity to the PNG espresso Brooding dark berries to the Rwandan batch

Espresso on a blend had a nice spicy feel Clean open batch on an Ona Ethiopian

Balanced espresso with some caramelisation action in there Enjoyed the batch to-go.

A beautifully balanced Ethiopian double espresso opened into nectarine and pear. The batch went down a treat - blackcurrant with a dash of citrus acidity

Primary Ethiopian double espresso came with minimal crema and spicy orange vibe Stone fruit-heavy Kenyan from Sample for the batch was spot on for a rainy day. Grateful they changed the blend espresso for the single origin with a smile.

Clean berry flavour to the Ona Guatemalan espresso Fruity Ona Ethiopian batch

Five Senses Guatemalan espresso was nice a fruity. Sweet moreish quality to the Ethiopian batch

Costa Rican espresso had a blueberry vibe that became more cocoa nibs as it went down. Tobys Myanmar for the batch was dried fruits especially currants

Espresso on an Ethiopian from Sample was dark chocolate with orange acidity The batch also went down very nicely

Espresso had some sweet stone fruit - a solid cup Pour over on a Five Senses washed Columbian was distinctly caramel with a sweetening orange as it cooled.

Espresso on an ONA Guatemalan had a hint of that pineapple ester with something more nutty as it cooled Nicaraguan batch was also at the nutty end of town

Batch was a fairly balanced number with some fruit sweetness and mild bitterness.

Washed Ethiopian from Rumble Roasters for the espresso tasted a little furry and maybe cocoa nips. Batch was great with a refreshing lime leaning vibe

Washed Kenyan batch had some grape gear going on - great

Some dark chocolate to start and a clean finish to the Kenyan espresso Ethiopian batch was evocative of cola - nice.

Guatemalan beans from Coffee Supreme for the espresso was sweet peach and milk chocolate with a dash of lip-lingering lemon. Mildly fruity batch to finish.

Espresso was an intriguing cup with almost a soya sauce edge over a dark caramel - really enjoyed Initial taste of the batch made my brain ping for the banana ester (isoamyl acetate), must have been a trick of the palette as this isn’t found in coffee - anyway a good cup.

Campos washed Ethiopian espresso had some grape-heavy acidity and a more nutty finish - real nice. They were kind enough to redo my espresso on the single rather than the Superior blend. Cold brew on ice was an easy-drinker

Honduran espresso was situated at the more bitter end of the map but still none too bad. Fruity fresh batch went down well

Delicious dark chocolate batch Cold brew was very refreshing

Espresso was somewhat nutty-bitter - ok Pour over on a Five Senses washed Columbian came with a round mouthfeel, orange start and something more caramel to finish.

A robust citrus acidity with orange sweetness made for a tasty espresso (Ona Nicaraguan) Smooth drinking batch to go.

Couple of cold brews on a Toby’s natural Myanmar, the first was so so, second deliciously cherry-sweet.

Sweet orange start for the espresso, tending towards ruby grapefruit The balance of sweet acidity made for a very tasty batch

The espresso came with a nutty burnt caramel feel. While the batch was distinctly hazelnut, sweetening as it cooled. Both on Ona beans

Tobys natural Myanmar espresso was orange peel with something spicey underneath. Natural Myanmar batch was also heavily orange laden with some cranberry tartness in the background.