There's more similarity between this Colombian (red bourbon) and this Ethiopian (local heirloom) than there is between them and this Hawaiian coffee (Ka'u region, variety unknown).
There is a great deal of fruit sweetness in the first two, with the Colombian being the sweeter and having a more distinct fruit identity. There's also a nice cocoa nib note present in both it and the Ethiopian. They're both light roasts with a fairly bright acidity, but especially the Colombian.
This Hawaiian is what I think is called a "full city roast", a medium roast, perhaps even slightly on the dark side of medium. It has a great dark chocolate flavor note and also a very pleasant dark cherry note. It's from the Ka'u region and I've found that chocolate and cherry are often elements of coffee flavor from that region. As for acidity, it has more of a medium acidity compared to the Colombian and Ethiopian coffees. It's a very mellow and smooth coffee.
(There's a lot of interesting variety in Hawaiian coffees from the different growing regions, which is something I enjoy exploring)
Do I have a favorite among the three? Oh, Definitely. The Colombian is just amazing
, dry-processed Brazil and Ethiopia Sidama beans, with a dash of washed robusta peaberry. A new bag should be thawed now for a second drink.
