Sulawesi

Kalossi

This coffee is not the Backwoods Chocolate Smothered dessert at the end of the meal it is more like the wake-up at the crack of dawn and watch the sun rise over the lake while the camp fire brews your first cup of morning glory. It does not make you glad for taste buds but rather this coffee roasted to a very dark French Roast wipes the cobwebs away and makes you aware that God did a good thing when he created them in the first place.

If you roast you own beans, this is a bean well worth getting. If you don't then all I can say is that I am very sorry for you.

I sure am sad that I am not in the business of selling coffee.

Kigoma Peaberry

Tanzania

My wife suggested that I roast this batch well past the second crack but just before charcoal. She said that the peaberry always seem to have a green taste and she wanted to know if French roasting the beans would knock the green out of it. It did -and how.

This roast was so good that I thought I had a professional roaster make these beans. The only thing missing was the snobbish barista, the calming brown colors, and the college beatnik sitting in the corner trying to look cool with his Oxford Dictionary of Modern Poetry. Had Little Orphan Annie's Daddy WarBucks tasted this brew he would have commissioned me to full-time employment in the making of coffee beans.

This bean makes roasting easy and encourages the lowly roaster to have great aspirations of hope among a world that is too easily tricked into drinking bad coffee because of the cream, sugar, and flavors galore.

If I were in the business of roasting beans, I would sell this coffee at a premium - and you would buy it.

Pluma - Don Edwardo

Mexico

You smell the lilacs in the late spring and you know that the world is alive... Yeah, this Pluma is sort of like that. However, it is the flavor of this brew that awakens the senses - not necessarily the aroma. The flavor invites you to life and blankets your taste-buds with a shawl that wards of the south wind that sometimes threatens a world of summer.

Oh how I wish I was in the business of roasting coffee, because this coffee would make you happy you were alive for another season of life.

Marcala (Organic)

Honduras

When the first rays of sunlight caress your face and you smell nature before any deer have awoke to take the day's first drink from the lake - you will only then most intimately know this coffee. It's aroma can only be described by feeling and its flavor can only be realized with the methodical rhythm of Argent's Hold Your Head Up. This is a coffee that demands to be experienced and begs to be beheld.

I sure wish I sold this stuff so that you too could experience the very best of God's glorious creation.

Mocca Matari - 5

Yemen

Like school kids in the lunch-line on pizza day - this coffee made me happy.

The aroma was rich, thick, and warm like an evening fire. It was robust with nostalgia and made you say "wow". The flavor was as committed as Little Ann was committed to Old Dan. Thick and solid this coffee did not let you down, chasing down the ring tails of satisfaction.

That said, the Mocca Matari is a demanding mutt - as fickle as a cat. Some beans you can roast without too much attention and still brew a cup that contains the flavor that you expected. However, the Mocca in this bean will not be realized until it has been roasted quite dark - well into the second crack. Though the flavor is good at the cinnamon level the potential will still be in the bean waiting for the maturity that comes only with a fuller roast.