Here's what they had to say about it on the Veneziano Website
"In David's espresso blend, he really wanted a coffee that reminded him of his travels through Europe and America. His espresso blend comprises of 2 origins; firstly an El Salvador St. Helena for the coffee fruit notes and the sparkling acidity almost like a good quality riesling. He then rounded the blend off with the Brazil Daterra Vintage Reserve for the dry berry notes it adds through the middle of the cup."
I'm still trying to dial my K10 grinder in to get a proper shot of it and so far it's been pretty good. I'm trying to taste all the stuff that they say is in it but so far I got the fruit notes, but sparkling acidity and dry berry? Hmmm...will try again later, a little coffeed out at the moment.
Anyway for those who didn't watch his spectacular performance at the WBC, here it is.
There was Singapore as well and we came in 32nd, which isn't all too bad. Was considering training up for WBC in Australia but going back to represent Singapore. Hmmm...
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