I’m partial to the creamy sweetness that shows through on honey process coffees. Years ago I used to love Blackcurrant notes, enough that I’d be frequently importing green beans from Yirgacheffee, Kenya to the US to have processed by a local roaster to my spec. I don’t have that kind of disposable income anymore 😅.
My perfect cup of coffee nowadays should have a full bodied earthiness, and notes of dried fruit and chocolate. For these reasons I usually reach for Guatemalan coffee lately.
If you like earthy coffee, have you tried Sumatra Mandheling? It’s a bit of a divisive taste but I really enjoy it now and then, super low acidity and very earthy flavours, like leather and tobacco notes and often with a spiciness like white or black pepper almost.
Sumatra coffees are also good candidates for aging, if you can find a good aged Mandheling that’s an even more intense and complex flavour. I bought a bag of quality aged Mandheling a year or two ago and it was the most intense flavour I’ve tried, earthy like drinking the damp forest floor of a jungle (but in a good way!), very strong pipe tobacco and pepper notes and an aftertaste that felt like it kept developing for like a minute after a sip.
I’m partial to the creamy sweetness that shows through on honey process coffees. Years ago I used to love Blackcurrant notes, enough that I’d be frequently importing green beans from Yirgacheffee, Kenya to the US to have processed by a local roaster to my spec. I don’t have that kind of disposable income anymore 😅.
My perfect cup of coffee nowadays should have a full bodied earthiness, and notes of dried fruit and chocolate. For these reasons I usually reach for Guatemalan coffee lately.
If you like earthy coffee, have you tried Sumatra Mandheling? It’s a bit of a divisive taste but I really enjoy it now and then, super low acidity and very earthy flavours, like leather and tobacco notes and often with a spiciness like white or black pepper almost.
That sounds divine 🤤 and like it would be magnificent on an early morning hike. I’ll have to look out for some, thank you for your suggestion 🙏
Sumatra coffees are also good candidates for aging, if you can find a good aged Mandheling that’s an even more intense and complex flavour. I bought a bag of quality aged Mandheling a year or two ago and it was the most intense flavour I’ve tried, earthy like drinking the damp forest floor of a jungle (but in a good way!), very strong pipe tobacco and pepper notes and an aftertaste that felt like it kept developing for like a minute after a sip.