I've really been enjoying Barefoot Kabari Espresso, a Rwandan single origin.

This pulls a super sweet and balanced cup, with really great floral and black tea notes. It has been especially great for running in my new Kafatek conical grinder. Just couldn't ask for a better espresso that is also perfect in milk.

I'm pulling 18 grams in, 32 grams out in 32-35 seconds at 200f brewing temperature, using the La Marzocco baskets in the Linea Mini.

Thanks for sharing; I have been using the Press Coffee Rwanda, Dukunde Kawa Musasa with excellent results for espresso. I have been eyeing the barefoot and given your favorable experience I will have to pull the trigger.

Rest it about a week. It is a little bright until then. After that, it is like candy.