This morning’s coffee
At one point in my life, I took coffee VERY seriously. Going to high school in a fairly upper middle class Michigan suburb, there were no shortages of places to stop for coffee on my way to or after school.
I was so in love with coffee that I actually became a Barista at a now defunct coffee house called The Coffee Studio. I managed the place during the evening shift during the week and opened on Sunday mornings. And while I was at it, I learned a lot about coffee – which in turn, created a coffee snob. Since I haven’t been working as a barista for some time, I’ve relapsed into drinking stuff from the large aluminum cans (albeit fair trade thanks to the wife), but occasionally, I’ll treat myself to some great whole bean stuff.
This morning was one of those days. The bean of choice – Tanzanian Peaberry.
It’s a delightful cup of coffee that grows mountainside. The blend I made today actually comes from the Ruvuma growing region, southwestern Tanzania. Most Tanzanians are sweeter than your normal cup o’ Joe and this particular blend is incredibly bright, with an aroma that has almost a citrus nose. If you’re a coffee or a wine snob, you should notice hints of lemon, orange, cherry (if it’s a stronger brew0 and even hints of honey.
The acidity is very rich and carries the sweetness you’ll no doubt detect in the nose. It gives the coffee a really nice and long finish. If you ever have the opportunity to try a cup, I highly recommend it.