After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
This definitely is not a criticism of Campos in general or this blend specifically. I've had it a few times now in various cafes and would recognise it just about anywhere.
Each time I've had it as a double ristretto, it's had lovely reddish tigger mottled crema and in the hands of a good barista has poured exactly as I'd expect a perfect ristretto to.
But I'm not a fan - it's a very very 'bright' coffee that makes me think of popper-roasts or too-fresh beans, although there's a lot more body to it than that.
It seems to exemplify the kind of espresso that I've had in a few different boutiquey cafes and that is still very good coffee... but not to my taste, which is fair enough.
In fact my local cafe, Edge Espresso has been doing a bit of upskilling recently and have absolutely knocked it out of the park for me the last few times I've been in - and they're using Di Bella Modena Blend which has previously tasted somewhat similar to me.
I've never had Campos Superior at Campos itself.
So my question is - is this how it's supposed to taste? The online descriptions of the Modena and Superior are not massively different and have tasted similar in the past, specifying fruity notes and butterscotch.
Or have I just hit cafes with fresh beans or unskilled baristas?