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Espresso Enthusiasts

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I go on a yearly mission trip to Guatemala. The mission house that us workers stay in is actually on a coffee plantation. I’ve taken quite a few photos of the coffee beans growing. One of my favorite parts is that first cup of fresh roasted coffee before starting to build the houses in the villages!!! Always bring bags back but covid put a halt to that this year.
 
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Dpcanon said:
I go on a yearly mission trip to Guatemala. The mission house that us workers stay in is actually on a coffee plantation. I’ve taken quite a few photos of the coffee beans growing. One of my favorite parts is that first cup of fresh roasted coffee before starting to build the houses in the villages!!! Always bring bags back but covid put a halt to that this year.
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Wonderful experience; I've visited coffee farms in Kenya and it was fascinating to observe the process of how coffee is harvested, and to actually see the coffee beans growing.
 
Scepticalscribe said:
Earlier this autumn, I tried coffee from Honduras for the first time and quite liked it; however, of your selection, the one that would interest me most is the Sumatran coffee, which I haven't had often, but fond different and very interesting.

As for Peruvian coffee, this is a treat that I have yet to sample or savour, so I cannot offer any thoughts or remarks on it.
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Now that I've had several cups of both the Peru and the Honduras coffees, I can say they're both nice, but I think I prefer the Peru, at least while they're still hot. The Peru is a little smoother, but I've noticed that as it cools it loses its smoother flavor while the Honduras holds its original taste.

I like the Sumatra better than the other two.
 
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Macky-Mac said:
Now that I've had several cups of both the Peru and the Honduras coffees, I can say they're both nice, but I think I prefer the Peru, at least while they're still hot. The Peru is a little smoother, but I've noticed that as it cools it loses its smoother flavor while the Honduras holds its original taste.

I like the Sumatra better than the other two.
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The Sumatra sounds very tempting.

Today, I enjoyed not only my usual coffee in the morning (coffee from El Salvador) but all - for the first time in months - had a (suitably socially distanced) coffee with a very good friend of my mother's.
 
Macky-Mac said:
Do you have recommendations about which region of Ethiopia to try?

During the pandemic I've been sampling coffees from Central and South America, but this year I'm looking forward to trying some African coffees.
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Personally, I love the coffees from the Yirgacheffe region of Ethiopia, but, to be perfectly candid, all Ethiopian coffees are very good, and some are excellent.

For what it is worth, I also strongly recommend coffees from Kenya.
 
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Enjoyed a coffee prepared with a blend (of my own devising) of three different types of Ethiopian coffee (one "naturally dried", and two "washed") served with organic, full fat, hot milk.
 
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JamesMike said:
Also, mixing the two is a good idea, I like a 70% Ethiopian and 30% Kenyan.
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Agreed, and - more or less - pretty much in the proportions you have described.

I learned - the hard way - that a 50/50% mix meant that the Kenyan tended to overpower the Ethiopian, thus, from experience, I can say that - in a blend - a two thirds (or 70%, or even 75%) of Ethiopian coffee works very well when blended with a Kenyan coffee.
 
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