I developed a caffeine sensitivity back maybe fifteen years ago, so it’s decaf or nothing, and only small amounts of decaf at that.
So, since I go through maybe a pound or so in six months, I shop by region and try to find the best beans I can based on what I’m looking for.
Blue mountain is pretty much the best out there for my tastes, though getting it in decaf is sometimes a difficult thing.
There’s a ton of great coffee coming out of Ethiopia, and I’ve yet to find a brand that wasn’t palatable. Some of it is amazing, but again you have to hunt down decaf.
Kona is a good happy medium, and easy to find decaf in most brands, sometimes even at a grocery store (though it’s rarely great coffee).
I think the single best coffee I’ve ever had was from a stall in a London market where two Ethiopian guys were pan-frying the beans on site. I suppose it’s the original home of coffee (the plant rather than the drink, I believe it was Yemenis who first started to brew it like we do now) so they’ve got a tonne of practice at growing it
I don’t really shop by brand any more.
I developed a caffeine sensitivity back maybe fifteen years ago, so it’s decaf or nothing, and only small amounts of decaf at that.
So, since I go through maybe a pound or so in six months, I shop by region and try to find the best beans I can based on what I’m looking for.
Blue mountain is pretty much the best out there for my tastes, though getting it in decaf is sometimes a difficult thing.
There’s a ton of great coffee coming out of Ethiopia, and I’ve yet to find a brand that wasn’t palatable. Some of it is amazing, but again you have to hunt down decaf.
Kona is a good happy medium, and easy to find decaf in most brands, sometimes even at a grocery store (though it’s rarely great coffee).
I think the single best coffee I’ve ever had was from a stall in a London market where two Ethiopian guys were pan-frying the beans on site. I suppose it’s the original home of coffee (the plant rather than the drink, I believe it was Yemenis who first started to brew it like we do now) so they’ve got a tonne of practice at growing it