Pretty soon those clouds attacked.
by houdina on Wed May 31, 2006 5:49 am
Rudolf Steiner, for example, believed that coffee actually induces a state of inner harmony and improves logical thinking; he once advised writers to imbibe large amounts of coffee so they wouldn't have to "gnaw their pens too much in order to link up their thoughts."
by houdina on Wed May 31, 2006 5:54 am
Next time you're driving north from Weaverville, NC to Hot Springs or Newport, TN on Highway 25/70, quench your coffee craving at the Steady Eddy. You won't be sorry
by jesawdy on Wed May 31, 2006 6:00 am
Costa Rica Terrazu Cerro del Fuego - And now for something completely different. I summarized the various comments on this coffee the following way: "A breakfast of coffee, orange juice, and toast with nutella". This is a coffee you just want to reach out and hug.
by cannonfodder on Wed May 31, 2006 6:05 am
Fazenda Ipanema, meaning "Ipanema Farm" follows a wide-ranging set of social responsibility programs that target the community, including social recovery and rehabilitation, and volunteer work promotion and incentives
by cannonfodder on Wed May 31, 2006 6:08 am
Here's the analysis: just to be safe, DRINK AS MUCH AUCTION LOT KENYAN COFFEE AS YOU CAN RIGHT NOW.
by cannonfodder on Wed May 31, 2006 6:10 am
Cleanness: Cleanliness is a hugely important part of great coffee, and is related to the skill of the processor at origin. To me, this is similar to "clarity" in the cup, where the sweetness and other flavors of the coffee are unobscured by any dirtiness, funkiness, or off-flavors. This value, of course, favors washed coffees.
by jesawdy on Wed May 31, 2006 6:11 am
Thinking of Diana, we had a cup of Harrar--Daryn had never had it in a French Press before! I was shocked. It's so good. He said it was the best cup of coffee he'd had in a while.
by houdina on Wed May 31, 2006 6:11 am
The cup was solid and savory, and incredibly satisfying. Chewy is one descriptor I might use. The grace notes of dark fruit contributed by the Ethiopia Harrar Illili Daraartu topped this coffee beautifully. I sat there, reading the Times, so happy I had this experience.
by cannonfodder on Wed May 31, 2006 6:12 am
Today, in the cupping room, we did one of my favorite things. We tasted a new coffee, Honduras Marcala El Puente, roasted 5 (count 'em) different ways. The wonderful thing about this excercise is, you get to look at the coffee from 5 different perspectives. Each roast presented a whole new set of descriptors: flowery, fruity notes at the lightest roasts; caramel, chocolate, and exotic spices at the darker end of the spectrum. The darkest roast, a French, was somewhat controversial.....predictably, I suppose.
by jesawdy on Wed May 31, 2006 6:12 am
He said that every time he visits one of his customers, he asks someone about the coffee. If they don't know what they serve and how darn good it is, he immediately calls his Customer Relations department.
by cannonfodder on Wed May 31, 2006 6:13 am
Sweetness: This is the basic sensation of sweetness in coffee, and it is directly related to the ripeness of the cherry when the coffee was picked. The sweeter the coffee, the better; I would say that is universal. This is, of course, related to various mono- and polysaccharides present in coffee, and may also be the result of "fantasia" sweetness from other substances.
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