Tasting notes: ummmm …. it’s amazing. It tastes like the rainbow … it’s exquisitely perfumed … it’s … it’s … it’s … it has humbled my palate completely with it’s beauty …
Have had some mindblowingly great coffees lately.
Also enjoying, the natural-processed Nicaraguan from BBB, with manages to be beautiful as both espresso and filter brew. Definitely in my top few espressi of all time, especially that one shot on New Years Day that I nailed. Filtered it was a delight also, and I have a vague memory of someone mentioning orange blossom water and lavender.
Hazel’s Xmas Xperiment, a “how about we try this” blend of Rondomuño/Sidamo/Gethumbwini thanks to Hazel and Hannah was berry, berry beautiful, both as espresso and filter; the Sidamo berryliciousness (not sure which kind - I might be leaning toward blackberries) really stood out. There was also some really dark chocolate as it cooled, and then the Geth stood up with it’s citrusy beauty. I ran out of it far too quickly.
I’m not gonna lie, it’s the best coffee I’ve ever had… well top 2 anyway. Best brewed.
The Xmas Xperiment was deadly. I’m not gonna lie here too, I was searching for the Geth. It def stood out as it cooled. The sidamo came through in berry-delishness, in the ’spro too. I like that.
Yeah, it’s pretty amazing, but did you find it hard to brew? I get the whole citrus/mandarin/mango, fairly sweet, crisp aftertaste thing really easily, but I seldom get the bombshell OMFGTHISISTHEBESTNATURALPROCESSTYPEFLAVOURIVEEVERTEASTED thing … I have only been able to coax that out a few times. I reckon that the best way to brew this would probably be eva solo.
As for best coffee ever, Dan, if you don’t want to ruin coffee for yourself, make sure to never order any Mamuto from Terroir. Damn!
Hey Luca, I pretty much only brewed it the way you showed Dan - steep for 4 min a la cupping, then filter. Every brew was delightful, but yeah, two stood out in particular as being freaking awesome.
I also noticed that I really, really enjoyed it quite cool - pretty much tepid.