Small talk has lost one of its mainstays. It’s a small tragedy, sure, but it’s no longer possible to ask “going anywhere nice this year?” when you’re waiting for a lift, or stuck on a conference call before everyone else joins. It’s definitely what some people would call a ‘first world problem’. But it doesn’t mean you can’t be a little bit sad about it.
No exploring ancient ruins, or darting down buzzing streets, to try local delicacies and bar-hop. And no need to hastily brush up on your conversational Spanish, or find the perfect pair of swimming trunks. It’s all a long-lost dream, on hold for the foreseeable future.
But worry not, travel fiends. We’ve got a way to take you away… kind of.
Let’s break down why we travel, ok? To get a flavour of different cultures. To experience new things. To challenge our perceptions. What if we told you that you can get all that from just a cup of coffee? We know, we know. Hard to believe.
But it’s sort of true. Coffee is so closely linked to provenance (you’re welcome, hipsters) that it’s a good way to get a literal flavour of a different country. So let’s get travelling!
Right now, on the menu we have a tasty little number that showcases the characteristic blackcurrant notes found in Rwandan coffee - Remera Natural. These flavours are thanks in part to the heavy use of the Bourbon tree variety, and the traditional processing methods often used in this area of the world. The natural processing here has developed deliciously complex flavours - in this case, papaya and blackcurrant. To get an idea of the complexity of naturally drying beans, you can see another coffee from the same washing station being shade-dried on a multilayered structure.
Zaroca is such a Brazilian coffee. We’re talking deeply chocolatey, perfect for a darker roast than we’d usually opt for, with a creamy mouthfeel. They’re the largest exporter of coffee, so will have the flavour most recognisable as ‘coffee’. The comparably lower altitude of their farms makes their coffee lower acidity too, for the most part.
The high altitude of Peruvian coffee farms - thanks to the Andes - result in floral, bright coffees. Much like our David Garcia Diaz Espresso! We think it’s deliciously reminiscent of summer fruit pudding - with rhubarb, blueberries, and plums all shining through. Yum. Most coffee in Peru undergoes the washed processing method, and that gives us a high acidity (in a positive way!) and fresh, fruity brightness that’s irresistible!
Conscious coffee drinking is nothing more that thinking about what you can taste, picking out key characteristics, and learning to associate them with a particular provenance or processing method - give it a go, and send us a postcard!
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