Adam3000
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Coffee snob here
Like, truly a snob....I won't even buy coffee beans that haven't been rated at least a 95 on coffeereview.com. I have spent $80 on 8 oz. of beans on more than one occassion.
So with that in mind, I can tell you that Ethiopia actually is regarded as #2 for coffee beans. #1 is Kenya. Another African country, so the point of this thread still stands
Kenyan beans have a pronounced acidity that real coffee heads crave. It is a difficult flavor to describe, it is a fruity sourness that is common in properly harvested and freshly roasted/freshly ground beans, but in Kenyan coffee it is generally more prominent
Ethiopian beans, namely the Yrgicheffe variety, are known more for their pure fruit characteristics. If you can find the right bean with the right roast with a successful brewing extraction, blueberry notes can be prominent to even an inexperienced coffee drinker.
The single best cup of coffee I ever had was an Ethiopian Yrgicheffe, however brewing gourmet coffee is such a fickle process that I was not able to replicate the blueberry brilliance of that cup even an hour later brewing again with the same beans
Yall have no idea just how scientific it is brewing a proper cup of coffee. There are so many factors including roast level, freshness, grind evenness, exact water temperature, brewing time, brewing method
____________
All that being said, don't expect to go to your local grocery store to their fake gourmet section and buy a bag of Ethiopian/Kenyan beans, take them home, and brew up the best cup of coffee you have ever had. Virtually all coffee sold on a mass scale is outdated and overroasted. It is not a stretch to say that 99% of coffee shops in the United States make subpar coffee. The best ones are few and far between.
Like, truly a snob....I won't even buy coffee beans that haven't been rated at least a 95 on coffeereview.com. I have spent $80 on 8 oz. of beans on more than one occassion.
So with that in mind, I can tell you that Ethiopia actually is regarded as #2 for coffee beans. #1 is Kenya. Another African country, so the point of this thread still stands
Kenyan beans have a pronounced acidity that real coffee heads crave. It is a difficult flavor to describe, it is a fruity sourness that is common in properly harvested and freshly roasted/freshly ground beans, but in Kenyan coffee it is generally more prominent
Ethiopian beans, namely the Yrgicheffe variety, are known more for their pure fruit characteristics. If you can find the right bean with the right roast with a successful brewing extraction, blueberry notes can be prominent to even an inexperienced coffee drinker.
The single best cup of coffee I ever had was an Ethiopian Yrgicheffe, however brewing gourmet coffee is such a fickle process that I was not able to replicate the blueberry brilliance of that cup even an hour later brewing again with the same beans
Yall have no idea just how scientific it is brewing a proper cup of coffee. There are so many factors including roast level, freshness, grind evenness, exact water temperature, brewing time, brewing method
____________
All that being said, don't expect to go to your local grocery store to their fake gourmet section and buy a bag of Ethiopian/Kenyan beans, take them home, and brew up the best cup of coffee you have ever had. Virtually all coffee sold on a mass scale is outdated and overroasted. It is not a stretch to say that 99% of coffee shops in the United States make subpar coffee. The best ones are few and far between.




SELAM


Well aware