This week I’m enjoying Barrett’s Columbian Huila Natural - Carlos Fernando Red Bourbon.
This is one of the rarer ones that doesnt seem to drop off into bitterness no matter how fine I grind. Because of that I imagine it would make pretty fantastic espresso. The tasting notes of “blueberry, bubblegum, chili powder, winey, consistent” seem all over the place to me, and i’m not getting any of those. This coffee just tastes like a nice medium roast to me without any huge standout notes.
Looks like they reused a URL here since it doesnt match the description.
https://www.barrettscoffee.com/collections/coffee-beans/products/uganda-sipi-falls
not at all to my palate! but i am an unrefined barbarian anyway :^)
Haha, that’d make me a caveman, as I often times fail to recognise even the most typical flavours in coffee 😄
That said, I recently learned from a video by our Lord and Saviour, James Hoffmann, that most of these perceptions will only ever come to you when doing side by side comparisons with other coffees.