Honduras David Mancia is one of my favorite coffee's from Coava. We've been pulling fantastic shots of it at my shop for a week.
Stephen Cadieux said:Pour over Honduras from Coava. Incredible.
Same here Kara D., except all ya'll will be mad at me. I was running late to school and instead of having a dopio with a creamy crem on top. I had to get my coffee on the go from McDonalds!! ;X! Shoot me.... I can't wait to have money to buy my coffee espresso machine (Musica) to make my own drinks... soon, soon.
BTW Anybody heard of "Organo Gold?" (www.organogold.com). It's coffee beans coated with an extract from an ancient chinese herb that promotes a health booster, and conditioner. Hmmm...wonder where they are getting their beans?
Two shots pulled from PID equipped Gaggia Classic:
Black Cow Espresso Blend: 60% Brazil DP Bob-O-Link; 30% Sumatra DP Mandheling (recently replaced a WP Honduras Marcala, which didn't quite pull its weight); 10% Indian Monsooned Malabar; 10% El Salvador DP Santa Rita. Wet pipe tobacco, extra dark chocolate, toasted almonds (with burnt edges?), cooked bananas. Amazing contrast of pungency and sweetness.
SO Ethiopia DP Sidamo Korate. Over-ripe berries (I picture strawberries with dark spots on them), muddy earthiness, melted chocolate, with perfumey acidity. Strangely delicious.
I'm drinking a traditional Chai at a late night coffee shop in Hutchinson, Ks, called Metropolitan Coffee. Its a really nice shop.
robusta in morning...kopi luwak now
Now, a Costa Rican Las Lajas honey process. smooth, sweet, and creamy.
later, Colombian Luz Marina Sanchez Traditional Capp. bright and awesome.