A bit earlier (yes, behind on the blogging as always it seems – should probably change the tagline to delayed thoughts and musings on topics gone past) this spring I picked up a quart of El Danubio – which got a solid 15th place in the 2006 Cup of Excellence in Columbia. It was available at the small chain “Kaffebrenneriert” (with 15 outlets in Oslo)
Quote from the pack-note;
“El Danuibo is a BIG coffee that deserves it place among the top Columbians. We especially like the intense yet soft feel, the clear tones of marmalade, raspberry, sweet tobacco and pine kernels. The aftertaste is long and succinct with wonderful contributions of tangerine and grapefruit”
And it truly was a different, exciting and fulfilling tasting experiences – both in the Gaggia as a soft Espresso, and in the Bodum press pot (a cherished piece of kitchenware, we have two – both bought by my late grandmother and her sister in Copenhagen, Denmark in the late 80-ies, in what I consider to be the original style with a custom fit cork holder to put it on rather than the built in plastic of later iterations – offering a clear view of the pressed coffee grinds, and all four pieces of the plunger easily screws apart for cleaning)
Wonderful how coffee is starting to step into the territory marked out by wine – as a culinary delight, with a span in tastes and experience rivaling most other brews. Just think of how a simple addition of sugar or a bit of milk changes it over while retaining the base tastes.
