After drinking too much wine Thursday night at a company party, I found myself feeling pretty awful on Friday morning (although I did discover a great Loire Valley Cab Franc, reviewed here.) Had a french pressed Colombian La Esperanza from Terroir Coffee, which I'll review later, but after lunch I was still feeling out of it, so I decided to hit up Starbucks again and try one of their other offerings from the Clover.
Last time I had the Tanzania Blackburn estate (review here) but yesterday I wanted something with a little more citrus, so I went for the Ethiopian Nardos. At first I didn't get much complexity, tasting the roast more than the coffee. As this cooled, though, the lemony flavors started to come out, and this became stronger the cooler it got. At one point I wrote down that I was getting a lemon jolly rancher taste. Sweet nose as well.
I liked this coffee overall, and if I was traveling and couldn't find a specialty shop, would probably get a Clover coffee from Starbucks. Doesn't need milk or sugar to make it drinkable. Still, while these coffees have been interesting so far, the company needs to roast these lighter to take advantage of the wonderful beans they are selling.