Tried a couple of shots with Bag 1 (pic in post #74 above) of my beans this morning. First was a semi-ristretto -- nicely rounded, very nice. For the second I made the grind a touch coarser for a normal espresso shot. This "opened up" the flavour profile considerably. At first some fleeting and pronounced fruity notes, settling down to very pleasant dark fruit wineyness ("winey" meaning complementary fruitiness and acidity, complexity and depth of flavour ie that can be appeciated in the way a good wine can). Earlier I said I thought this might be a post blend. Not so sure now. My two bags had no information with them (not that I mind, it's fun trying to guess) so could be SO + blend, two blends, two batches of one blend etc. Anyway I think there is a good chance this is an SO. If so, I suspect a Kenyan, Tanzanian, something like that. More work needed though. All in all, I think this is a very high quality coffee, and roasted with respect for its qualities. I'll also try it brewed. At first, judging by appearances, I thought it would be espresso only, but after this I think it might brew very nicely.
