It’s likely a better roasting process and fresher beans. Large scale coffee roasters produce burnt, more acidic beans with chemicals added during the process.
Good point. It was all locally roasted beans at that point, so maybe that was what made the difference. Or at least contributed a lot.
I love coffee and used to drink it all the time, but now in my early 50's it really doesn't like me.
If I drink coffee my digestive system revolts in the the most disgusting ways. I miss it terribly, but its just not worth it.
Maybe it’s unrelated, all in my head, better beans, or the 3-4 oz of whole milk, but maybe give espresso drinks a try if you haven’t?