House espresso. Milk chocolate, raisin, caramel. Fatty texture. Good acidity and sweetness, just a brief harsh, bitter finish. Pretty good.

Bolivia washed espresso. Vanilla, dark toasted sugars. Not fruity, dried fruit leather. Creamy with an acidic yellow grapefruit bite. Okay.

Blend espresso. Red cherries, chocolate, lemon. Well balanced, long finish, medium body, medium+ roast. Toasty. Good.

C1 Espresso house blend spro. Very dark and burnt. Tangerine acidity, maybe? Very sharp acidity and bitter lows. Really not good.

House espresso. Underextracted, sour. Burnt lemon. Quite dark. Meh.

GGET Colombia espresso. Medium profile, dark caramel. Red fruit. Juicy body. Tart burnt linger. Served with sweet sparkling drink. Alright.

Espresso blend? Tart, sweet, balanced. Citrus, fruity, pink grapefruit. Great acidity. Sweet milk chocolate finish. A bit indistinct. Great.

Espresso. Chocolatey, tart acid. Fairly charred, not too overpowering, smoky linger. Medium profile. Fruity start. Decent; too dark for me.

Colombian Mallorca natural yellow bourbon as espresso. Filter roast. Very bright, acidic, pungent yellow fruit. Overripe pineapple. Good.

Espresso & Tonic, iced. Mistake ordering, oops. Puckering orange, from tonic? Sweet and quite acidic. Dark reds, raspberry! Tonic skewing.

House blend espresso is Nic, Eth, Sum. Thin, fairly bright and acidic, almost sour, medium- roast. Dark reds. Competing brights and bitters.

Espresso CoE Laa Cueva from Mexico. Very balanced. Crema tart green, smokey. Very bright and so sweet. Red fruit too, somewhere.. Amazing👌

Carrizal Costa Rican Espresso. Super acidic ~ tart green apple. Brightness is a big punch! 👍 Borderline sour, but texture okay, not under.

Dark, trash espresso. Needed WiFi. RIP palate. 😥🤒

New blend espresso. Earthy and savory start, unexpected brightness, moderately sweet. Moderate reds, toasty. Good side of sour. Cools sweet