I went for a honey process today despite my regular aversion to that process. I was pleasantly surprised to find none of the things that I have disliked about previous honey process coffees. The coffee was bright and tasty, and I would definitely have it again. However, I would like to have some burnt and charred coffee first. I feel like I have just been drinking these magnificent fruity coffees and have not had a coffee that someone normal would recognize as delicious in ages. Maybe I should make myself a latte or a cappuccino at home.
That being said, this coffee was very approachable and tasted quite like the descriptors. I try to avoid thinking about the descriptors when having coffee. Coffee should not be good because someone told you it is good; it should be good because you like it. That being said, the descriptors of orange and hot cocoa were accurate. I did not taste black tea but perhaps I did not know what I was tasting for. I wonder if there are people who are expected to know what coffee has notes of without having tasted all of the assorted things coffee is said to have the tasting notes of. I know that farmers in Central America can get cupping certifications, but have they had all the different things that could be on that one coffee tasting wheel? Have they all had maple syrup? Have they had crunch berries? Unlikely!
My least favorite thing about pour overs is the first sip. I always find it thin and disappointing. The body typically picks up as the cup disappears, but that first impression dampens my excitement for a rich cup of coffee. I need to work on preparing myself mentally for a thin bodied beverage at first.
I think that coffee is just meant to be enjoyed. I just like drinking it. That is all. I am not a coffee enthusiast so much as I like drinking something that tastes good.
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