I’m fairly new to pour over, and loving what I’m getting from washed and honey processed Ethiopians especially. Also enjoy the body of washed Central American ones. But the anaerobic fermented stuff just tastes like cheap wine to me. I’m curious- common? Am I just a weenie? Doomed to be the uncool kid, again? 🙂
I’m traveling to Alexandria for work in a few weeks. Any must-go coffee places there?
I usually drink washed light roasts, but am exploring what coffees from similar regions that are processed differently are like. This is my first honey, and I dig it. Still plenty of acidic tingle, but with more body amd just a small hint of funk - very subtle, nothing like the anaerobic funk/wine flavors. I will be hunting down more like this. Need to find a good natural next…. Chemex, 85 clicks K6, water around 204, 50/50 diluted TWW light roast in distilled.
While watching some of Tim Wendleboe’s videos I gained an appreciation for the challenges faced by the farmers and pickers in Africa and Central America. I had never really understood how rough those conditions were - I was terribly ignorant, to be frank.
I’m reading up on the issue, and found the child labor and poor treatment of some of the workers disturbing. I know it’s a small thing, but I want to spend my coffee dollars with roasters who are particularly strong in helping the folks who grow it. It’s probably naive. I recognize that - but specialty coffee is a luxury for me, so I might was well try.
Do any of you have any favorites along these lines in the US? Buying from Tim enriches DHL more than anyone else, so that’s a special treat.
Thanks!