Jonathan and Joe presented wonderful information about where specific beans are grown, what flavor notes come from each region and what food pairs well with each. Both were so knowledgeable.
|This fold out chart made it easy to see the different regions of coffee growing.|
I have to admit the tasting was the most fun part. Tasting coffee, I learned, is similar to tasting wine. There is a protocol for tasting - all coffee is freshly ground and brewed in French press containers, shown above. (I have a French press at home and the coffee is extra delicious when prepared this way). First, we take in the aroma by covering the small cup with our hand and breathing in. The taste comes next, and it is not just any taste - A Slurp. That's right a slurp, to distribute the heat of the coffee as well as the different flavors around the palette. Next we identified the flavors and located where on the tongue the flavor notes occurred. Tim, an already certified Coffee Master, was especially adept at identifying and describing citrus notes, peppery notes, chocolate notes, etc. and where they were most prominent in the palette.
|Jonathan prepared these coffee travel tags summarizing each coffee and as a lovely memento of the entire experience.|