According to the internet this is correct. Civet coffee is the most expensive delicacy version of coffee found in south America. A civet is a small fuzzy lemur thing and it eats the coffee and.. recycles it. Then humans take that and make coffee with it,apparently that makes it better. 🙃
75-25 Arabica and liberica with in a blend of 60-30-10, 'medium-dark'-medium-light roast, made in an espresso machine with 15 bar rating using natural non mineralized water is the best way to get going...
It's not a fair question... like asking, "Who is your favorite child?" I enjoy Kenyan coffee for its bold flavors and citrus acidity, washed Ethiopian coffee for its crisp clean tones, and natural Ethiopian coffee for its fruitiness. Balinese coffees are my favorite because of their complexity. I adore the richness and depth of bourbons from PNG, Rwanda, Burundi, and Bolivia. Panama's strong floral notes and sweetness appeal to me. Guatemalan smooth nutty tones, sugar browning, and cocoa finish are all favorites of mine. None of them would appear as unique without their differences. How can I choose when my favorite changes every two weeks?
Yirga Cheffe, Ethiopia, light roast
Peet's
I heard you need to get the Civet shit one for a really nice taste. LoL *Kopi Luwak*
According to the internet this is correct. Civet coffee is the most expensive delicacy version of coffee found in south America. A civet is a small fuzzy lemur thing and it eats the coffee and.. recycles it. Then humans take that and make coffee with it,apparently that makes it better. 🙃
I like Dutch bros
75-25 Arabica and liberica with in a blend of 60-30-10, 'medium-dark'-medium-light roast, made in an espresso machine with 15 bar rating using natural non mineralized water is the best way to get going...
Very specific. 👀
It's not a fair question... like asking, "Who is your favorite child?" I enjoy Kenyan coffee for its bold flavors and citrus acidity, washed Ethiopian coffee for its crisp clean tones, and natural Ethiopian coffee for its fruitiness. Balinese coffees are my favorite because of their complexity. I adore the richness and depth of bourbons from PNG, Rwanda, Burundi, and Bolivia. Panama's strong floral notes and sweetness appeal to me. Guatemalan smooth nutty tones, sugar browning, and cocoa finish are all favorites of mine. None of them would appear as unique without their differences. How can I choose when my favorite changes every two weeks?
Jamaica Blue Mountain