We’ve got a bit out of sync with the coffee beans lately – all because we were out of town one Saturday and unable to get them from Customs Brew Bar and then a long weekend full of baking meant we drank more coffee at home than normal. So The Mister had to go down to Customs on Tuesday morning to see what they had … we knew Ralph’s Brazilian wouldn’t be an option as they’re the quickest to sell out at the weekend. However, he recommended Guatemalan Palhu Estate. After the last time I tried beans on our Supreme Friend’s recommendation and I reported back to them that the coffee tasted like a banana skin in the compost, I thought I better pay closer attention this time. I even sipped the espresso just after it came out of the machine before turning it into a latte. So from espresso to last drop of latte, as the coffee cooled, here’s my range of flavours:
- molasses
- that savoury flavoured edge that a caramel toffee often has
- Marmite
- flax
- cup of tea (eeeuuw gross, I hate tea, so it was a rather unpleasant ending)
How did I do?
1 comment so far ↓
That’s a pretty good effort! I like to think of the Palhu Estate having a snicker complexity – caramel, coco with a nutty undertone.
Glad there is no compost reference this time!
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