What coffees are you crazy about right now?
Hey you, what coffees are currently driving you to euphoric realms of sensory overload? What coffees are really knocking your socks off? Or making you put on socks cuz they're so cool...I'll get it started. Lately in my journey, I have enjoyed...
San Isidro Cup of Excellence El Salvador - Sunergos (truly complex, floral, and the aromatics were outstanding...Aaron FPed up some of this delight and it changed in the cup 4 or 5 times whilst cooling - chameleon coffee rocks)
Ehiopia Korate - Ray's Monkeyhouse (this coffee popped in my mouth w/ fruity wine delight)
Ethiopia Sidamo Gerbichu Lela - LVJ (wow again...Ethiopia coffees rocked this year)
Alethia Espresso Blend - Alliance World Coffee (so good...balanced...and like ice cream in a traditional 6 oz capp)
Hairbender - Stumptown (sweet and caramel goodness from Portland - thanks to Jeff C for acquiring more)
San Isidro Cup of Excellence El Salvador - Sunergos (truly complex, floral, and the aromatics were outstanding...Aaron FPed up some of this delight and it changed in the cup 4 or 5 times whilst cooling - chameleon coffee rocks)
Ehiopia Korate - Ray's Monkeyhouse (this coffee popped in my mouth w/ fruity wine delight)
Ethiopia Sidamo Gerbichu Lela - LVJ (wow again...Ethiopia coffees rocked this year)
Alethia Espresso Blend - Alliance World Coffee (so good...balanced...and like ice cream in a traditional 6 oz capp)
Hairbender - Stumptown (sweet and caramel goodness from Portland - thanks to Jeff C for acquiring more)
Replies to This Discussion
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Permalink Reply by Nimbus Couzin on
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Thanks for mentioning the Korate that we have. That is the one I was thinking of when I saw your title.
Definitely best served in a french press.
The scoop on it though, is that I not only have the natural processed version, but I went out and scored a couple more bags of its wet processed brother. Same amazing coffee, different processing. I'm going to be roasting up batch number four tomorrow I think. I'm going to go extra light to help it hang onto the fruity flavors, even though I suspect they'd come through even if I went dark roast. I just hate to roast anything good dark. I'm down to about 175# of the nat processed, and 225# of the wet. So should be around through the holidays....We're only getting organic, so it makes acquisition of high quality coffees a bit more challenging (I need to pass on a lot of good stuff). I'm doing it for the coffee growers.....
Cheeers....(p.s. the Korate is in our current espresso blend too!) -
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Permalink Reply by Jesse_Aram on
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Thanks for the background Nimbus. More often than not, the story behind the coffee tends to be just as important to me as tasting it. Oh and thanks for the tips on the FP and shots (S-O espresso...OK!). Looks like next time I roll by, there'll be more options than I originally thought possible (as I had it drip...but still off the hook goodness). Also I failed to mention before that as the cup of Korate cooled I got a delicate tea-like mouth-feel for the body and tongue tappingly good acidity. Glad to hear you are putting good R&D on roasting it. I LOVE a nice light roasted African coffee when done well.
And Terri I hope you'll be by soon to catch some yumyums. Hang in there for now... -
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Permalink Reply by David Sierra on
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Im crazy about McCafe coffee right about now!! LOL :-D
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Terri Sierra said:I can tell u I did NOT lose my socks at the corporate job with the everyday swill from the airpots in the cafeteria...oh its tough to be a coffee passionista and away from a reputable source of yummy stuff.
No...I think you lost your socks in the folding of towels!! hahahaha :-D -
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