Worked my @comandantegrinder like a mule mid-week, grinding up to 300g of coffee in a day! I was thoroughly impressed with the consistency and the flavours I was able to extract!
The wonderful coffee in question was the natural processed Rwandan Kilimbi lot #171 roasted by @colonnacoffee! These red bourbon varietals have the notes of blood orange, with bright acidity, sweet, with a hint of bitterness; stewed fruits and light florals! An excellent coffee if I may say so!