Lotus Water Bright & Juicy vs TWW Light/Classic

Got Lotus Water for my birthday in August and have been happily using it ever since, switching from TWW Light. Not sure why, but last night I mixed up a batch of TWW just for comparison's sake - and used it this AM on (unfortunately) a frankenblend made from leftovers of 3 different beans.

I was blown away - best cup I've made in a while. Amazingly juicy and bright and just explosive in the cup.

Unfortunately I can't really do another exact match to compare. Maybe it was just the beans working out amazing, and it would have been just as good with Lotus. But I'm wondering now if maybe I prefer TWW to Lotus? Or maybe Bright and Juicy just isn't bright/juicy enough for me?

Any suggestions on what I should try next with my Lotus drops, which I still have a lot of? Is there a different recipe you've used that you love for light (but not ultralight) roasts, often unusual processes, sometime coferments, etc? I drink a lot of B&W, Perc, Colorfull, DAK....