One of my methods for grading my enjoyment of coffee is how much I crave it after or how much I remember it. I think that the mechanism for this is actually how much sweetness the coffee leaves on my tongue – I have no idea how the physics of that work. In any case, I really enjoyed this coffee after it cooled down to "warm at best," and it had a wonderful sweetness. The top end of the temperature was a bit too acidic for me, but as it cooled down, I found it had this pleasantness that this terroir and varietal combination often makes.
I do think coffee is always a perception thing. The same coffee can be labeled with different notes and your brain will try to match them up. The point of coffee is not tasting notes, though. The point is whether you like it or not. I remember this coffee fondly.
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