فلامنغو ريزيرف

The crema this blend throws is gorgeous—thick and caramel-toned, just what I want pulling a proper shot. It’s got that classic espresso depth without any harsh bite, and the Ethiopian side keeps it lively sip after sip.

The Colombian and Ethiopian beans come through as a beautifully balanced traditional shot—rich without any harsh bite. I’ve brewed it every morning for two weeks and the crema stays consistently velvety.

The first shot I pulled had that thick, syrupy body I’ve been chasing for ages, and the Colombian beans definitely bring the depth while the Ethiopian side keeps it bright. This has become my go-to for a straight espresso with a little sugar, no milk needed.