I love good Mexican beans, I had a blend including Honduras this morning.
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Espresso Enthusiasts
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Thoroughly enjoyed a coffee - made from a blend of my own devising of two different "natural" (that is, naturally processed) Ethiopian coffees - this morning, served with organic hot milk.
This morning's coffee was comprised of a blend of two "natural" (naturally processed, naturally sun dried, the older, more labour intensive and time consuming method of processing coffee, as opposed to "washed" coffees) coffees from Ethiopia, a blend of my own devising, served with organic hot milk and a dash of organic double cream.
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new coffee ordered Friday arrived wednesday mid afternoon.......and some is brewing right now
What type, country, processed method ("natural", or "washed" or "honey processed")?
How do you like to prepare it?
Anyway, do enjoy.
alas, no honey processed in this order.....but there's some "natural" from El Salvador (a light roast), some "washed" from Hawaii (medium roast), and some "wet hulled" from PGN (medium roast)
I still have a small amount still to finish from last month's order......a very nice coffee from Rwanda.
I'm now using a Hario Switch, doing the immersion brew option, unless I forget to close the switch in which case it's a pour over. It's the best mix of ease and consistency I've found for my morning coffee.....especially on those "uh...where's the kitchen?!?" mornings.
No milk or sugar
Brilliant; I hope that you enjoy them all.
A "natural" coffee from El Salvador ticks a great many of my boxes - I don't think I have ever encountered one that I didn't like, and have enjoyed quite a few that I really loved.
Now, I have never had a coffee from Hawaii - that is one type of coffee we just don't get to see (or sip, or savour, or sample) in Europe.
Enjoy the coffee from Rwanda - some of their stuff is excellent.
What is PGN?
opps....I got the those initials out of order. It should have been PNG for Papua New Guinea. It's a very nice coffee; notes of dark chocolate and cherry. It's a coffee that I learned about in this thread.
Coffee has been grown in Hawaii from back in the 19th century. The Kona district has been the main source but over the last couple of decades there's been something of a "craft coffee" development of new areas and techniques producing some really excellent coffees.
Ah, yes; that makes total sense; thanks for the explanation.
Yes, some of the people who write here (and whose comments I read with interest) have written about coffee from Hawaii, and I gather that some of this coffee is very highly rated and very well regarded; I'd love to have the opportunity to try some, but, unfortunately, I have never seen it anywhere in Europe (or Africa, or central Asia, where I have also worked).
Greatly enjoying a coffee (two different types of Ethiopian coffee, both "naturally" processed) with organic hot milk and a dash of organic double cream. Delicious.
Enjoying a Mexican 4x Espresso greatly, while watching our biathlon guys doing their best.
Meanwhile I wait for my little heater to warm up my computer/yoga room. Bet I will get a more consistence practice with this too. Who the fu%#ck want to do yoga freezing 🥶
Meanwhile I wait for my little heater to warm up my computer/yoga room. Bet I will get a more consistence practice with this too. Who the fu%#ck want to do yoga freezing 🥶
Oh that sounds like heaven!
Mexican beans I have not had in a long time, and the heater is a great idea.
An afternoon coffee from Ethiopia (a blend - of my own devising - of two coffees, both naturally processed) with organic hot milk and a dash of organic double cream.
Divine.
Divine.
just the thing to have with morning coffee.....although I've become a sucker for raspberry jam myself
Actually, I adore raspberry jam, especially homemade (positively laden with fruit) raspberry jam; delicious.
But, a few weeks ago, I spotted a jar of French black cherry jam winking at me in the cheesemonger's; what can I say?
It found its way into my basket.
Thoroughly enjoying my second coffee of the day: Ethiopian (a blend - of my own devising - of two "naturally processed" coffees from Ethiopia) with organic hot milk and a dash of organic double cream).
This sort of afternoon treat tends to happen only in really cold weather, or dark, dreary dismal weather, or insanely wet, weather. In other words, in winter.
This sort of afternoon treat tends to happen only in really cold weather, or dark, dreary dismal weather, or insanely wet, weather. In other words, in winter.
I'm on my second cup of some Guatemalan coffee today
It’s actually my only espresso maker, since I usually do pour-overs or use an Aeropress.