gentlegreen
I hummus, therefore I am ...
I bet almost any coffee would taste good in Cubabut best coffee I ever had was In Cuba - if I go again will bring back packets of it and beans
I bet almost any coffee would taste good in Cubabut best coffee I ever had was In Cuba - if I go again will bring back packets of it and beans
That's my current supermarket fave!Percol americano...
In the cup straight away there's that funk, BOOM right in your face! Then you find the booziness coming through, a lot like the boozy you get from a good red wine and the same fantastic silky mouthfeel that just coats your tongue in flavour. Finally there's a soft strawberry that continues on to finish the cup and provide a delicately sweet end to the rollercoaster ride.
This coffee is a world exclusive; we buy every single Bourbon bean from this farm. The rest of the coffee we also bought this year and after the success of last year sent most of it for decaffeination. We are the only people you can get this current crop of coffee from.
In the cup expect sweetness; smooth milk chocolate with a grape acidity that's very pleasing, with hints of cherry and apple, and a spicy blast on the back end. Delicious espresso, delightful brewed coffee, and a real all rounder.
In the cup expect a huge body. This is full of raisins and dark chocolate. It's a clean natural with a chewy body and great balance.
They claim to roast to order .... though I have to say it didn't exactly froth volcanically ...@ gentlegree
When were the beans roasted? Most coffee from hasbean is best 2-4 weeks in as a rule of thumb.
Also how are you storing and what method/machine are you preping with?
gentlegreen said:Day 4 and the first of the blends.
Guatemala El Bosque
gentlegreen said:do these blends work OK in an aeropress ?