I’ve got to admit. Finding out that the house blend is 70% Ethiopian seeded some apprehension. Having had a couple of tasting sessions go not-great.

The acidity of Ethiopian beans have thrown me off altogether. In particular, I am beginning to conclude that these beans have a very thin optimum roasting frame; resulting in many coffeehouses overroasting these acidic overly flavoured beans. The bitter comes out very easily too, is what I’m saying.

Sniffing this cuppa, the skeptic in me at once went “uuuhhh yes” this is gonna be one sour coffee. The crema gave it all away too.

OR SO I thought.

I was slowly greeted by wafts of berry, pink grapefruit, nutty scents. IN LAYERS. Just the way I like a. Good Cuppa. Complex, full bodied. It got pretty exciting to drink after the first 30seconds when my palate acclimated to the tang.

With the cream, or the remaining 30% + not overly extracted Ethiopian Grounds.

I enjoyed it as an overall. 👏🏻👏🏻. With its long finish