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It is possible that it was poorly made. Light roasts are fully capable to meet or exceed the body or "strength" of a dark roast. That being said it was probably the coffee not having the most optimal growing conditions leading to an empty tasting cup.

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It's a relatively new market so its possible flavours will evolve as farmers and roasters mature their experiences with the product. And I would expect the price to level out once the novelty of sampling it has passed.

But yes, living in the self-appointed 'coffee-snob' capital of the southern hemisphere, I do notice that fancy single origin roasts that dazzle the experts often leave the average man in the street underwhelmed "It's nice, but..."

Can I ask where you are? I’d nominate Wellington as somewhere like that - and by my reckoning it is damn good.

Melbourne - I am bemused at hearing a tourism spiel about our "historic" lanes overflowing with coffee shops, as if it were somehow unique. We do have per km^2 more tattooed millennials honing their barista skills than most, I guess.

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