Recommendations from The Perfect Cup that are next on my coffee list:
Columbian: "Perhaps what most distinguishes it is a sweet, caramelly taste and mouthfeel"
Costa Rican: But not just any Costa Rican coffee, La Minita, from Terazu, which Castle describes as "the most carefully processed coffee in the world and offers a taste that is as focused as a laser"
Guatemalan: This one just has me by the intuition. I have to try it, and taste for myself its "distinctive smokiness that is at once subtle and unforgettable". I believe that Guatemalan coffee and I are about to begin a beautiful friendship.
Haitian: Sweet not bitter? I’m most curious about a coffee that’s "great for roasting dark, developing a sweet, hard-candy taste without the bitterness of many dark-roast coffees."
Indian: Ah, Kerala state, how I miss you so. You don’t usually think "coffee" when you think India, but South India has got it going on: "Monsoon Malabar is one of the best Indian coffees and one of the most consistently available aged coffees in the world." Its "notes of cinnamon and a strong hint of cedar" will feel right at home here in the Northwest.
Indonesian: I’ve been a fan of Sumatran coffee before I even knew that’s what I was drinking. I love the earthiness of its brews, and the low acidity. A "spicy and strong-flavored" Java, though, now that’s one for me to get some brew on with.
Want to know more about coffee, or to read up for ideas on coffees you should try? Check out Timothy James Castle’s The Perfect Cup.
