I roasted a kilo of beans last week, 70% Columbia Huila and 30% Mexican Altura Pearl. I don't know any more about these beans, got 10 kg of each of them from my bean lady at a very reasonable price a few months ago.
The Columbia is quite good as a base for espresso blends. The Mexican Pearl is somewhat difficult and I have been using it to bring acidity into blends for the French press, so thought I would give it a try as an espresso.
Unfortunately, I haven't been able to get the sourness out of it, but with the Columbia together it's drinkable in milk drinks. As an espresso it's rough and ready, but as a restretto it makes the hair on the back of my neck stand up.
Therefore, I made up a new drink as I was hankering for a "shorty." I made a restretto shot of 25ml with 10g of coffee and just a dabble of milk foam on top. It turned out very palatable and will now take a place on my regular menu of coffee drinks. The milk foam just neutralises the acidity enough to remove the sourness.