Iowa_Boy wrote:I started this espresso journey liking classic Italian coffee styles. However, I am really enjoying exploring new types of espresso. Variety keeps it interesting!
My current preference is what I am self calling old school/new school coffees. They have as a foundation traditional espresso flavor notes, but combine an element of generally Ethiopion coffee to add a fruity finish. The beauty of them is I can adjust the shot to accentuate or diminish this portion.
The two I would suggest in this area are Slate Under Pressure or George Howell Alchemy. I am sure there are many others in this category.
At the opposite end of the spectrum, I have much less experience. But two I have had which are spectacular. They are Olympia Adisu Kidane or Slate Adisu Kidane. Pourover, brew, or espresso, all have been amazing with these two.
At this point in the journey, the sheer quantity of options out there and the ability to tweak the taste based on mood is what makes it interesting to me. I love the gear technology, but ultimately it's all about what's in the cup that makes this fun.
The Olympia Adisu Kidane is fantastic, but Noble Roasting did a slightly more developed roast of his beans that would probably be a little more approachable for the OP. They're both fantastic and reasonably priced, so I would try both.
Edit: They're both gone. The next crop will probably be the end of the year/very early next.