Well, I got my last coffee order in yesterday. It contained a visually perplexing box, holding my replacement beaker/carafe for the Bodum Chambord. Three years is a long while to have one without a break. Not a great loss; I have almost too many ways to make coffee.
What I was really excited to receive was the Congo Kivu Peaberry. Since I’ve been roasting, I’ve heard mention of Congo beans, but they’re a rarity. Seems that the relative political stability of Central Africa, difficult travel infrastructure, and heat mix to ruin some great beans, but some good beans finally got out of Africa in good shape. And hopefully, I’ll be able to roast some up tonight. And based on the chatter on the Homeroast list, I’m betting it’s going to be a good one.
On another note, Friday, I had a 6 day rested Sumatra Organic Gayo Mountain brewed in a Chemex. We had taken a day trip, and while driving, I took a sip from my travel mug. Wow! The flavor of a fine Burbon hit me – reminiscent of a tour we once took of Buffalo Trace Distillery in Frankfort, KY. I’ve never had that flavor out of a Sumatra before, but man, was it nice! The wonders of coffee!
Solo Deo Gloria,