For the last three mornings, I've enjoyed Blue Bottle's Honduras Capucas.
I picked up a small bag of beans at the Farmer's Market on Tuesday.
I brewed up a pot on Wednesday and wasn't sure if I liked it or not. However, I drank the whole cup.
I made another pot on Thursday and this time I paid more attention to the notes of the coffee. I thought to myself, "I should have made more so that I could take a thermos to work with me."
This morning, I woke up and made a full pot, poured a cup and made sure that I filled my thermos for work.
I guess that means it's good. Actually, it's quite good.
Happy to see more shops and restaurants offering Blue Bottle Coffee on their menu.
In the 1980s, when the world was young and it was still morally acceptable to allow children to ingest corn syrup, it was commonplace to experiment with the soda fountain. What happened when you mixed lemon-lime and grape? Root beer and cream soda? Orange and cola? (That last mashup is so compelling that it is recognized as “Spezi,” a flavor in its own right, in the German market.) All of this prattle about adolescent soda nostalgia on a coffee description may seem self-indulgent and irrelevant. We will only answer the latter charge: The Capucas, a washed Caturra from Celaque mountains in Honduras, has the delicate acidity, subtle spice and viscous sweetness of a mix of Tamarind Jarritos and good old Coca-Cola. Vanilla, cinnamon, and a touch of lime zest are all present in this coffee, but in small enough quantities to be pleasant rather than distracting. As a drip it is as reliable and conservative as William Buckley; as a shot it is as colorful, charming, and surprising as Gore Vidal.
Location Las Capucas, Copan, Honduras
Altitude 1200-1800 meters
Certifications Certified Organic by CCOF
Preparation Methods french press, moka pot, espresso, pour over, siphon For locations and ordering information, www.bluebottlecoffee.com