|Siberia on a hot summer day!|
Then I had my first pour-over. Not a Ronald Regan/cowboy kinda battery-acid, more of a Jimmy Carter "the Cuban-loving skinny-guy still trying to make a difference brew."
Light, delicate, and understated. Coffee? Coffee is suppose to be a black tar-sludge with a prize under the rim isn't it? Remember: everything in it's right place.
As part of my continuing "coffee canadiana" rehabilitation, when I find a joe that tingles my taste buds, I breath in, I blink slowly, and smile deeply. I reach down between my legs and ease the seat back... no no, not Panama... El Salvador! Just a couple of rogue states away but close. Last week I was in love with our popular Guatemalan pour-over, this week, I'm dancing in Siberia. Stay with me...
El Salvador IS Siberia. Have I been reading one too many Tom Robbins books. Perhaps, but one thing he does well is connect the unconnectable.
Enter Detour Coffee Roasters, stage left:
Siberia lies at around 1450m, where its 28 hectares of coffee trees are sheltered from the sun and strong winds by numerous native trees. It's planted out with a mix of bourbon and pacamara varietal trees. The lot we have for pour-overs takes on notes of brown sugar, tangerine and honeysuckle. Yum.
|Is this blog done yet?|
My advice: give the pour-over a go. It's a great way to experience the subtleness of coffee. Black is the way to go for this. The bitterness you imagine only exists in the Siberia in your head.