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Conner · 13th April 2005

I'm more into the indonesian beans...I like the darkness, and lower acidity of the beans that come from that region. (Depending of course on the roast of such beans)
Also...(flame shields up) at Starbucks about 6 years ago they offered for a short time before the hostile actions became a factor, they offered the bean collected from the Harrar region of Ethiopa. What made this bean spectacular was that the coffee farm was planted on and next to blueberry fields. This gave the slightest, sweet, blueberry hints to an otherwise med. dark/dark coffee. Trust me I don't like my coffee sweet but the hint and aftertaste was to die for.
They recently offered this coffee again but my sources tell me it was from a knock off farm not at all related to the last batch.

Also, a country that was hit big by the Tsunami produces fantastic beans, Sulawesi's beans tend to have more girth in flavor, with extremely low acidity, and leave almost a buttery/smooth finish. It's very hard to roast too long unless you are an idiot. The darker the better without that burnt taste we know so much about Starbucks.
French Press/percolators are the only way to go. I prefer the press. I'm definitely going to try some of these that have been mentioned. Anyone willing to send samples to South Florida? Not many places to get specialties around here unless you're looking for whipped cream and fruit flavored!

13th April 2005	#15
Conner Gear interested Joined: May 2004 Location: West Palm Beach, Fl. Posts: 23	I'm more into the indonesian beans...I like the darkness, and lower acidity of the beans that come from that region. (Depending of course on the roast of such beans) Also...(flame shields up) at Starbucks about 6 years ago they offered for a short time before the hostile actions became a factor, they offered the bean collected from the Harrar region of Ethiopa. What made this bean spectacular was that the coffee farm was planted on and next to blueberry fields. This gave the slightest, sweet, blueberry hints to an otherwise med. dark/dark coffee. Trust me I don't like my coffee sweet but the hint and aftertaste was to die for. They recently offered this coffee again but my sources tell me it was from a knock off farm not at all related to the last batch. Also, a country that was hit big by the Tsunami produces fantastic beans, Sulawesi's beans tend to have more girth in flavor, with extremely low acidity, and leave almost a buttery/smooth finish. It's very hard to roast too long unless you are an idiot. The darker the better without that burnt taste we know so much about Starbucks. French Press/percolators are the only way to go. I prefer the press. I'm definitely going to try some of these that have been mentioned. Anyone willing to send samples to South Florida? Not many places to get specialties around here unless you're looking for whipped cream and fruit flavored!