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The low acidity really lets the smooth sweetness come through, even when I drink it black. It's been my go-to for iced coffee all week, and the way it holds up against a splash of heavy cream is honestly perfect.

I’ve been making cold brew at home for weeks now, and this is the first batch that tastes genuinely smooth without that sharp acidic bite. The lower acidity really shows when I add a splash of cream—it blends beautifully and almost has a sweet finish.

It does brew up smooth and sweet, which makes it easy to drink black over ice. But the lower acidity also means it’s pretty one-note — I found myself missing a bit of brightness or complexity after the first few cups. Fine for a daily cold brew, just not memorable.