So, what's your favorite coffee?
posted at 5:26:00 PM -10 comments-
Tuesday, May 02, 2006
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10 Comments:
Kenyan AA....I could go more into it, but meh....
I think you should go do it. As your set up, bring out the old Robert Mondavi canard about "Enjoying whatever wine is in front of me." And only then do you say, "As much as coffee can be as nuanced as wine, these three samples are not. I am neither as optimistic nor forgiving as Mr. Mondavi. However, I have this bag of Black Cat, a DC-powered grinder and a travel press... got any hot water?"
Ah well to the question... currently a toss up between New Guinea and Panama Los Alpes.
I'm glad you asked, Matt, maybe you can help me out with this. My favorite, most memorable cup, was whatever was brewing during the finals of this past GLRBC. You may have no idea because it's kind of random, I know. But to me, it was one of those coffees that you feel, not just taste. I think about it often. My favorite coffee is a mystery. My favorite to drink otherwise is Ethiopian Harrar.
Columbian Supremo... I know, really generic, but this Tres Santos stuff from Intelligensia is soooooooooo good.
The 2005 eCafe auction Yirgacheffe Hama Natural Processed (as roasted by Andrew Barnett) has to be one of the most fantastic coffees I have ever cupped. I recently had Terroir's Kenya Tegu off the Clover and was blown away by that as well. I also really loved the #1 Bolivia from Juan de Dios Blanco (roasted by Victrola Coffee)
The beginning of the 2005 Rwanda Karaba crop.
Oh man. Unbelievable fruit and deliciousness.
A good fruity Yemen Mocca Sanani is up there too.
I've been enjoying some really rockin' coffees lately thanks to friends at Hines, Intelligentsia and Ecco Caffe. Was enjoying the Intelly Ethiopian Yerg for a week after USBC and lately it's been some very tasty El Salvador and a Kenya Karogato from Hines.
And I can't not mention the splendid Brazil 2005 CoE that Senor Barnett shared with me more than a few weeks ago.
But one of the most memorable experiences I had was with said Senor Barnett at Stumptown's cupping table at the NWRBC this past October. We're cupping the Kenya Tegu 830 and I'm struggling with a vocabulary to describe the sensation when Andrew says: "It's very savory and beef-like." It was bloody brilliant. Like an epiphany.
I'm pretty sure that was a rhetorical question.
But weren't Starbucks and Dunkin major sponsors of SCAA shows in the past few years?
Good move not to go on air.
Howdy, I just saw this topic and have to say that I am loving my Kenya AA. If Im not mistaken that is what was being brewed at the GLRBC during the finals...I think.
Ecco's Roast of Cachoeira... it's mmm peanut buttery(Daterra reserve kicks butt... and Ecco Reserve...). yirg hama is intereststing too and sorta like stumptowns Ethipian Sidamo but makes a better drip where stumpies makes a better espresso
Terroir's Tegu - as espresso it's mango salsa baby
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