Wow, that was a lot to take in. I’ll have to read it again when it’s not 2:30 in the morning lol.
Wow, that was a lot to take in. I’ll have to read it again when it’s not 2:30 in the morning lol.
It was fascinating, though. And it made me feel like I’ve been drinking bad coffee all this time, lol. I love the descriptive words they use and I think I’m only really familiar with the basic, smooth, burnt and bitter.
It was fascinating, though. And it made me feel like I’ve been drinking bad coffee all this time, lol. I love the descriptive words they use and I think I’m only really familiar with the basic, smooth, burnt and bitter.
From the article: “Is the coffee sweet like caramel or maple syrup? You'll find this is often true of Colombian coffee.“
Columbian used to be my favorite before I started getting into the darker roasts. The Columbian I’ve had are usually medium roasts. I can still enjoy it if I make it extra strong.
I had it wrong-- I dislike the Peru. I now remember because of many times I'd forgotten and bought it again. My son drank it, and I would mix it, but he didn't care for it either. It;s been a while and I don;t recall enough to say why.I'm pretty happy to be able to grind my own beans! Aldi has three different whole bean, fair trade coffees and one I loved, one I really disliked. I think I liked Peru- they also have Guatamala and Honduras. I kinda feel like I'm wrong though
Anyone know a water processed decaf? Is it uncommon?
You’re the best!I've bumped up this thread so that any of you who would like to continue the discussion in September's CHT can do so :