In the late 1800s to today , Coffee companies have dooped Americans for profits. Central American coffee is cheap and bitter . That is why everybody dumps cream/milk and sugar in it. It is cheaper to ship from Central America than from South America. The higher the altitude , the richer and smoother the coffee. Most Columbian coffee is sold to rich Europeans. Cheap Central American coffee is not shipped to Europe or Asia at all. Europeans , Rich Asians and other far countries pay crazy taxes on coffee. They drink the best coffee. The most expensive coffee beans passes though a sloth/monkeys behind. Animals eat the coffee beans. Workers search the jungles for dukey , and pick out the beans. That coffee cost a fortune ! No Thank You.
So yeah, your post comes of
very trollish!
But OK, I'll play...
Central American coffee is cheap and bitter.
That's a pretty dang broad generalization!
If that's how you feel, you've clearly never had a good Costa Rican coffee (one of my favorite origins in the
WORLD!), one from Honduras, Nicaragua, El Salvador (all can be quite good), Panama has some good ones too, or even a
Panama or Guatemala Gesha... You are
seriously missing out!!!
This likely means you haven't been buying the right coffee, or someone has done a pretty good job at brainwashing you. Central American coffees can be some of the best of the best, in the world. NOT bitter and/or cheap.
The higher the altitude , the richer and smoother the coffee.
Again, a pretty broad generalization, and SO not true...
The most expensive coffee beans passes though a sloth/monkeys behind. Animals eat the coffee beans. Workers search the jungles for dukey , and pick out the beans. That coffee cost a fortune ! No Thank You.
Again, FALSE. Civet coffee hasn't been the most expensive coffee for a LONG time, at least since the Gesha varietal hit the scene. We're talking HUNDREDS of dollars per pound for some of the best Gesha at auction.
That Civet coffee you're talking about was/is a fad, and not something that's mainstream. The cost comes from the general lack of supply, and the labor-intensive process to get it to a "drinkable" state.
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Now, with all that out of the way, if you have an open mind, maybe stick around and learn a thing or two? We're good guys, and you might even get some free coffee...
I
guarantee we can change your mind about Central American coffee.
PS - The irony here is that Columbian and Brazilian coffees are known in the higher-end (specialty) coffee world for generally being pretty one-dimensional, without a lot of origin characteristics, thus serving as a base for many espresso blends. My view is quite the opposite of what you have asserted here.
Worldwatcher
I'd be interested to know what you think of the grinder after some use.
SpyderPhreak
I was waiting for you to chime in on that!
dannyp
- I bow down to the masters!
