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Espresso Enthusiasts

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Scepticalscribe said:
Ah, good.

I had feared that - while awaiting Tuesday's delivery - that you might have run the risk of running out, but had hoped that you were amply supplied until Tuesday.

Enjoy your mug of Ethiopian coffee.
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the cycle of my coffee supply seems to be quite aligned to the calendar these days. There's a definite need to resupply around the end of the month. Fortunately one of the benefits of the Hawaiian subscription is that it automatically renews. Some of the other members of the group go online and make changes for their share, but I've enjoyed just letting it be whatever the roaster decides to roast.

I am left to find another package or two elsewhere. That of course leads to a bit of enjoyable perusing of interesting coffee sites
 
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Cold winds here this morning, so I'm glad to be inside enjoying some Ethiopian coffee.

I'm nearing the end of this package which has lasted a little longer than usual due to my being away on a couple of work trips over the last month. I'm tempted to order another package of it.
 
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Macky-Mac said:
Cold winds here this morning, so I'm glad to be inside enjoying some Ethiopian coffee.
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Nothing beats a mug of good quality Ethiopian coffee.
Macky-Mac said:
I'm nearing the end of this package which has lasted a little longer than usual due to my being away on a couple of work trips over the last month. I'm tempted to order another package of it.
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And why not treat yourself?
 
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AVBeatMan said:
Lovely (late) Christmas gift from my son.

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Let us know what you think of the Lam Dong coffee when you've tried it
 
Macky-Mac said:
The problem is that there are so many "treats" available from this roaster. Ethiopian coffees are his particular interest and I've been treating myself from his selections since last summer.
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Ah, a specialist in Ethiopian coffees.

Yes, I can well imagine (and appreciate) the endless temptations such a roaster might offer.
 
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Some new coffee from Hawaii arrived yesterday. It's a Red Bourbon from the Ka'u zone; washed process, light roast, bright acidity, very smooth, and a very long finish.

Flavor notes? For me, there's juicy dark cherry and chocolate.
 
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Macky-Mac said:
Some new coffee from Hawaii arrived yesterday. It's a Red Bourbon from the Ka'u zone; washed process, light roast, bright acidity, very smooth, and a very long finish.

Flavor notes? For me, there's juicy dark cherry and chocolate.
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Oooooh.

Your coffee arrived.....excellent.

And thank you for sharing the taste profile; fascinatng.

Do enjoy.
 
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Macky-Mac said:
Other than in blends, I don't think I've had coffee from Nicaragua. Any details to share?

My first mug of the day is some Ethiopian coffee....and it's nearly the last of the package
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Normally, nowadays, I don't purchase coffee from Nicaragua.

In my student days, as an undergrad with left leaning sympathies, some of us used to buy coffee from Nicaragua, in sympathy, or solidarity, with - or, as a way of showing support for - the Sandanista regime.

The coffee was extraordinarily unpleasant, quite horrible, truly awful, to the best of my recollection, and it taught me two lessons: One was that (rigid) political principles may come into (surprising) conflict with personal culinary preferences, - or, rather, that culinary preferences needn't necessarily be sacrificed to political principles - especially if one is an apprentice gourmand, as I was (am) and that one may need to consider (or introduce) the concept of flexibility to one's life. In other words, one could buy the coffee; one didn't need to actually serve it, or drink it.

The second was that coffee from Nicaragua was best avoided, something I adhered to until relatively recently, when I learned (and was persuaded) that coffee standards had improved considerably in the decades since I was a student.

In any case, this particular coffee came highly recommended from the small roaster from whom I bought it.

Now, I don't know how typical it is of the country, or region: However, I will say that it was less sweet - but still, quite sweet - and less smooth, (and less "chocolatey") than coffees from El Salvador, which I am more than partial to.

Nevertheless, it is slightly acidic and pretty fruity, and has decent body, and heft, and I quite liked it.

The actual coffee was naturally processed, and the bean/cherry was the Yellow Pacamara coffee bean/cherry.
 
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Enjoying a morning mug of coffee from El Salvador, the last of the coffee from El Salvador, as I have just finished it this morning.

Thus, a reminder: Although I still have some coffee from Nicaragua, and also, my emergency reserve supply from Ethiopia, I must replenish my supplies of coffee from El Salvador.
 
Macky-Mac said:
coffee from Rwanda for this morning's mug
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Ah.

What is this coffee like - any details to share?

I have had coffee from both Rwanda and Burundi, but not often.

My own coffee was enjoyed with a delicious slice of galette des rois, (from a local and excellent French bakery), a French speciality celebrating the Feast of the Epiphany, the Three Kings/Wise Men, Magi, which is served from sixth of January until Shrove Tuesday.
 
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Scepticalscribe said:
Ah.

What is this coffee like - any details to share?

I have had coffee from both Rwanda and Burundi, but not often.

My own coffee was enjoyed with a delicious slice of galette des rois, (from a local and excellent French bakery), a French speciality celebrating the Feast of the Epiphany, the Three Kings/Wise Men, Magi, which is served from sixth of January until Shrove Tuesday.
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Rwanda coffee has an excellent reputation and this particular one has the expected qualities; bright acidity, sweet with a bit of spiciness, very clean and a nice finish. I'd say a bit of dark chocolate flavor too.

This coffee was an unexpected present so I suppose that alone makes me biased in favor of it, but since it was a present I don't know where it was bought or what the roaster may have said about it.
 
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