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Lets talk about COFFEE

Fueco

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This little shop in Kailua Kona across from the pier has some outstanding coffee. The Mac nuts are good as well.

It was perfect after watching the start of the Ultraman World Championships and then going for a swim with an old friend.

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Fueco

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This is a solid coffee, and a great reminder of visiting the farm, but strictly going by taste there are better coffees that are much cheaper.

IMG_1170.jpeg
 

Despos

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Read an article about Kona coffee. Higher cost due to high labor cost and doesn’t represent coffee quality.
 

Fueco

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Read an article about Kona coffee. Higher cost due to high labor cost and doesn’t represent coffee quality.

But it’s made in the USA! Certain reactionary types should be all over that. But seriously, I think Kaū coffee is better.
 

Gibonius

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I was cleaning the scale out of my kettle yesterday with some citric acid. I seem to have forgotten to dump out the citric acid water before making coffee.

Talk about an acid bomb!
 

Fueco

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Merry Bloom-mas!

The Kona coffee is really good. The mellow balanced coffee these past few days has been a nice change of pace. It definitely works as a pourover coffee.

IMG_1203.jpeg
 

A Y

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Read an article about Kona coffee. Higher cost due to high labor cost and doesn’t represent coffee quality.
Like any growing region, not all coffees from that region will be great: you still need good farming and processing. Two Hawaii roasters that are really excellent are Paradise and Hula Daddy. Paradise especially does some really wild processing, which I'd avoid unless you like that stuff, but their classic Hawaii coffees are really excellent. Same with Hula Daddy to a lesser extent.

Kona, like JBM, has an island coffee reputation (smooth, bland, inoffensive) that's not entirely undeserved. The Ka'u growing region on the Big Island has much more interesting things going on. I've had mokka varietals grown on Maui that're pretty good too. There's a lot of good coffee being grown in surprising areas, some of which are comparable to world class regions.
 

edinatlanta

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My year in coffee! Mostly.

In the spring/summerish I started to keep my bags of coffee. Some didn't make the move when me and the gf moved in. So this is probably about half of what i finished this year. The 1921 i put in a canister and havent had. I have four open bags right now im finishing.

The best was rhe costa rica tarrazu bottom left. Obviously anything from Perc is delicious. They are based in Savannah but of the Atlanta-based ones, I think Bellwood, Portrait, and East Pole may be doing the best work. Java Jive is a local restaurant that the owners just retired from. Their beans are just classic coffee flavor that brews exceptionally well in a Moccamaster.
20241231_091121.jpg
 

admin

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My year in coffee! Mostly.

In the spring/summerish I started to keep my bags of coffee. Some didn't make the move when me and the gf moved in. So this is probably about half of what i finished this year. The 1921 i put in a canister and havent had. I have four open bags right now im finishing.

The best was rhe costa rica tarrazu bottom left. Obviously anything from Perc is delicious. They are based in Savannah but of the Atlanta-based ones, I think Bellwood, Portrait, and East Pole may be doing the best work. Java Jive is a local restaurant that the owners just retired from. Their beans are just classic coffee flavor that brews exceptionally well in a Moccamaster. View attachment 2306023

That's a great lineup. I need to do a pic like that next year.

I think the best coffee I had all year has been the cinnamon co-ferment from Perc. Cinnamon is a powerful spice-- a heavy hand with it has ruined many a beer I've tried over the years. Jairo Arcila's beans were perfectly balanced, and a real contrast to all the fruity co-ferments I had this year.
 

A Y

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Not as evocative as photos of coffee bags, but here's my year in coffee. I've only made it up to October so far because of the way I rest the coffee but the next one up is the Prodigal Ecuador Vinka Sidra. That's about 28lbs of coffee because most of what I buy are smaller bags with a bunch of sub-10oz bags. Best ones so far according to my notes are the Prodigal Ecuador Las Guas washed (most classic coffee profile), Paradise Colombia Yellow Geisha (very sweet, very peachy), and Paradise Honduras Gesha Washed Finca San Lucia (very Ethiopian flavor profile). I'm honestly surprised that none of the Kenyans, Yemens, or Ethiopians were up there since those are the ones I always gravitate to first. They weren't bad at all, and some were very good, but none were as memorable as those 3.

I have some crazy stuff coming up like Dak's Milky Cake. Not sure what to expect from that.
 

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admin

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Not as evocative as photos of coffee bags, but here's my year in coffee. I've only made it up to October so far because of the way I rest the coffee but the next one up is the Prodigal Ecuador Vinka Sidra. That's about 28lbs of coffee because most of what I buy are smaller bags with a bunch of sub-10oz bags. Best ones so far according to my notes are the Prodigal Ecuador Las Guas washed (most classic coffee profile), Paradise Colombia Yellow Geisha (very sweet, very peachy), and Paradise Honduras Gesha Washed Finca San Lucia (very Ethiopian flavor profile). I'm honestly surprised that none of the Kenyans, Yemens, or Ethiopians were up there since those are the ones I always gravitate to first. They weren't bad at all, and some were very good, but none were as memorable as those 3.

I have some crazy stuff coming up like Dak's Milky Cake. Not sure what to expect from that.
I had Milky Cake a few months ago-- it's fantastic. Super silky, cardamom bomb.
 

johndrobison

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Not as evocative as photos of coffee bags, but here's my year in coffee. I've only made it up to October so far because of the way I rest the coffee but the next one up is the Prodigal Ecuador Vinka Sidra. That's about 28lbs of coffee because most of what I buy are smaller bags with a bunch of sub-10oz bags. Best ones so far according to my notes are the Prodigal Ecuador Las Guas washed (most classic coffee profile), Paradise Colombia Yellow Geisha (very sweet, very peachy), and Paradise Honduras Gesha Washed Finca San Lucia (very Ethiopian flavor profile). I'm honestly surprised that none of the Kenyans, Yemens, or Ethiopians were up there since those are the ones I always gravitate to first. They weren't bad at all, and some were very good, but none were as memorable as those 3.

I have some crazy stuff coming up like Dak's Milky Cake. Not sure what to expect from that.
It's been that way with Africans this year, hasn't it. They're always my preference - though Kenya is hit-or-miss - but Columbia and Honduras have been killing it recently. Also some very nice stuff coming from Costa Rica, lately. I put a honey washed from Brandywine on espresso for a few weeks and it was unbelievable! Whereas, I have a Black & White Ethiopian right now that I just opened this morning after resting for a bit and it's just sort of meh so far.
 

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