Brazil – Natural Processed
Coffee’s from Brazil typically taste like “coffee”. Being used often as the base for a lot of blends, single origin Brazil’s are often familiar and not too out of field. Later though, we’ll have fun completely breaking this rule. They’ll go well enough if you’re adding a splash of oat milk, and will be a great starting point to develop a flavour memory bank. Think of them like a safe departure from the familiar and into the realm of wild and funky coffees.
WHAT TO DRINK NEXT: GUATEMALA
Ethiopian – Washed
Ethiopian coffees can be so deliciously tea like. That’s because climate, region and processing methods all combine to create a delicately nuanced cup with light or mellow body. For those of you who are used to drinking heavy cups of coffee, fully washed Ethiopians will give you an entirely new expression of what coffee can be. This is expanded upon even further with Natural or dry processed Ethiopians.
WHAT TO DRINK NEXT: ETHIOPIA NATURAL
Kenya – Washed
Here you’ll experience what a high acid coffee brings. Kenyan’s typically draw up a heap of phosphoric acid from the soil which presents as anything from cola or black currant through to a cabernet like acidity. And while poorly roasted Kenyan’s can come across sharp, properly developed Kenyan coffee will be bright, snappy and filled with life.
WHAT TO DRINK NEXT: RWANDA
We’re just getting started here, and these are all wildly sweeping generalisations so don’t be surprised if you try a single origin and it tastes nothing like what you were expecting. That’s kind of the whole point 😉