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I usually drink my coffee with oat milk and this roast holds up without going sour or bitter. It's got that deep European, almost caramelized sweetness that cuts right through the milk. Easily my new default bag.

The crema on this roast is gorgeous, and it holds up perfectly against a splash of milk without turning watery. That natural sugar density really comes through—it’s got that old-world sweetness I’ve been chasing in my morning cortado.

Pulled a double shot with steamed milk this morning and the result was genuinely reminiscent of the espresso I had in Vienna last year. The natural sweetness cuts through the dairy beautifully without needing any added sugar, and it’s dark enough to hold its own against a heavy splash. This is my ne