Coffee

Yesterday we received a shipment of 35 pounds of coffee beans. 10 are going to work, for the espresso machine; 5 to a coworker; 5 to a friend. That leaves fifteen pounds for us, divided equally among Indian Monsooned Malabar, Tanzanian Peaberry, and CO2-processed decaf Colombian. TZ Peaberry is one of my favorites, ranking up there with Kenyan AA and Kona. The decaf will mostly be mixed with the others to produce 50% caffeinated coffee on demand.

Today we tried the Malabar. The beans are fermented in the sun after picking, then dried and packed. It's extremely smooth, fairly low acid, with an unusual pleasant aftertaste, a lot of forward complexity but not all that much depth. Eliz said she thought it was tasty enough to drink black and unsugared.

Coffee

Yesterday we received a shipment of 35 pounds of coffee beans. 10 are going to work, for the espresso machine; 5 to a coworker; 5 to a friend. That leaves fifteen pounds for us, divided equally among Indian Monsooned Malabar, Tanzanian Peaberry, and CO2-processed decaf Colombian. TZ Peaberry is one of my favorites, ranking up there with Kenyan AA and Kona. The decaf will mostly be mixed with the others to produce 50% caffeinated coffee on demand.

Today we tried the Malabar. The beans are fermented in the sun after picking, then dried and packed. It's extremely smooth, fairly low acid, with an unusual pleasant aftertaste, a lot of forward complexity but not all that much depth. Eliz said she thought it was tasty enough to drink black and unsugared.