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

Colombian Hulia Caturra washed v60. Super nutty, a bit charred. Lots of red fruit, jammy. Dark, alcoholic sugars. Burnt molasses. Bit meh.

Colombian washed batch brew. Juicy raisin, dried plum. Brief acidity, citric tinge. Good balance. Brown sugar syrup. Very dull though. Okay.

Unknown Chapter house blend spro. Single shot. Second wave, charred...commodity? Burnt red berries, powdery. Super muddled. Meh.

Sidamo chemex. Fairly clean, low body and linger. Red floral and fruit juice, citric acidity. Best cool. Good sweetness. Bit too toasty. 👍

Ecuador La Playa batch filter. Stale. Traditional with a bit of fruit. Light citrus floral, balanced acidity. Caramelized sugars. Cools bad.

Long black. Darker, but fruity with great acidity and body. No SO at a place touting their (NZ) barista championships. Weird, but not bad.

Ethiopian Guji siphon + demo. Soft and clean. Medium+ roast. Moderate florals, vague reds, okay sweets and acidity. No vibrancy. Good.

Brazilian short black. Burnt sawdust and charcoal..? I don't understand, the setup and roastery all scream great speciality coffee to me. 😭

Tanzania AA chemex, medium+. Too clean, lacked body. Earthy & green vegetal (not really a development issue). Bit juicy, but indistinct.