~ I always ask people to taste coffee black before they add sugar and cream. Coffee has a God given flavor and it is a good flavor but they will never know it if they just habitually add additives. It makes sense too, when was the last time you were at a wine tasting and added sugar?
What's Cooking...
(Please note that inventory varies and what you see is not necessarily what you will get. Please allow me the priveledge of suggesting something that I believe you are going to love if I do not have what yoiu request in stock. - UPDATED 4/7/12 )
Columbian Excelso
This Columbian has an exceptional body. The flavor cannot compete with that of the Yemen coffees or that of Peaberries but with a body like this, it does not need to.
Indian Monsooned Malabar (2011 CROP)
This is a great coffee if only because of the way that it is processed. It takes about a year for this bean to be ready for the public as it is laid out wet in the Indian sun to dry during the Monsoon season (July-September) - This process causes the bean to be wet-then dried-then wet-then dried and so on. The process causes the beans to be bleached to a very light yellowish color rather than a dark green and the flavor is very eathy. This coffee is truley a once in a life time experience asthe moisture and sun used to grow and process this crop can never be duplicated.
Papua New Guinea (PNG)- Kimel Peaberry
The PNG Peaberry is a heartbreaker. This coffee is so different from the normal coffee that the drinker becomes intoxicated and falls in love only to learn that the crop is a limited annual event that must be enjoyed while it is here.
Yemen Mocca Matari (PREMIUM PRICED)
Yemenese coffee is known for their chocolate notes but the Matari is exceptional among them. This coffee is a coffee lover's pleasure to be sure.