I appreciate the sentiment of your comment. For real, this is worth asking.
That being said, I know what I like, and I’m, relatively speaking, also a bit of a coffee snob. Don’t worry, I’m not some bumpkin drinking Nescafe.
I love a good low acid French Roast. Preferably African origin. Rich vanilla, deep roasty notes, chocolate, tobacco, leather, maybe cinnamon, slightly to moderately bitter. The same is true of whiskeys I like and beers I like or brew for myself. It’s a flavor profile my partner and I both enjoy.
Right now, I have a 5lb bag of a co-op direct whole bean that’s described as:
Roast: Dark
Acidity: Soft
Body: Smooth
Aroma: Toasted Walnut, Vanilla, Caramelized Sugar
Tasting Notes: Molasses, Smoky, Chocolate Brownie
Not a French roast, but my partner likes this one and we can agree on it. It’s as light bodied as I like, but I like it a lot. Always drink our coffee black. 8/10 to me. We tested 3 different dark roasts to get to this one.
And to your specific suggestion, a month ago a friend that went to Ecuador and sent us 500gr of beans also direct from a co-op as a gift. Very nice of her. Light with cherry, slight caramel, and bright flavors. I fucking hate it. So much. Tastes like open sewers smell to me: sweet-sour ethyl esthers and funk. I understand that, objectively, it’s good coffee. It’s just not for me. I genuinely dread having it tomorrow morning just to get rid of it. I’ll drown it in goat milk and choke it down. My partner thinks it’s just ok.
We also both hate more than minimally peated scotch, and think people that claim to like scotch are victims of marketing and pressure from other douchebags, or have brain damage.
Right on, honestly that doesn’t even sound like the mud I meant in my original post. I enjoy a dark roast too with those toasty notes. I used the light cherry caramel example to add effect since the person / coffee I’m talking about is the person who fills the basket to the brim of folgers dark roast, leaves it on the burner and drinks black burnt coffee all day.
I appreciate the sentiment of your comment. For real, this is worth asking.
That being said, I know what I like, and I’m, relatively speaking, also a bit of a coffee snob. Don’t worry, I’m not some bumpkin drinking Nescafe.
I love a good low acid French Roast. Preferably African origin. Rich vanilla, deep roasty notes, chocolate, tobacco, leather, maybe cinnamon, slightly to moderately bitter. The same is true of whiskeys I like and beers I like or brew for myself. It’s a flavor profile my partner and I both enjoy.
Right now, I have a 5lb bag of a co-op direct whole bean that’s described as:
Roast: Dark
Acidity: Soft
Body: Smooth
Aroma: Toasted Walnut, Vanilla, Caramelized Sugar
Tasting Notes: Molasses, Smoky, Chocolate Brownie
Not a French roast, but my partner likes this one and we can agree on it. It’s as light bodied as I like, but I like it a lot. Always drink our coffee black. 8/10 to me. We tested 3 different dark roasts to get to this one.
And to your specific suggestion, a month ago a friend that went to Ecuador and sent us 500gr of beans also direct from a co-op as a gift. Very nice of her. Light with cherry, slight caramel, and bright flavors. I fucking hate it. So much. Tastes like open sewers smell to me: sweet-sour ethyl esthers and funk. I understand that, objectively, it’s good coffee. It’s just not for me. I genuinely dread having it tomorrow morning just to get rid of it. I’ll drown it in goat milk and choke it down. My partner thinks it’s just ok.
We also both hate more than minimally peated scotch, and think people that claim to like scotch are victims of marketing and pressure from other douchebags, or have brain damage.
Right on, honestly that doesn’t even sound like the mud I meant in my original post. I enjoy a dark roast too with those toasty notes. I used the light cherry caramel example to add effect since the person / coffee I’m talking about is the person who fills the basket to the brim of folgers dark roast, leaves it on the burner and drinks black burnt coffee all day.
Yeah, but, I would rather drink that for the rest of my life than drink Ecuadorian cherry whatever stuff we have right now for a year.