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Coffee tastes have changed so much that I remember around 2012, introducing a much more acidic coffee into our blend thinking we were going to lead customers into a new experience of flavour, only to be dismayed on day one with customer’s dissatisfaction with a fruitier and more flavourful coffee. Coffee is after all the seed of a fruit. From then on, we began to work at a gradual pace, turning up the brightness a little, season after season. Today we can proudly craft a coffee with notes of lemon meringue, strawberry or passionfruit and find people on all sides of the counter are learning and developing their pallets.