Bill mines out a tasty Colombian from Superba.
By Bill Walsh
While intriguing origins don’t usually really affect the taste of the coffee, it sure makes drinking the coffee more of an experience. Take San Agustin in Colombia, a municipality that has a lot of pre-1492 archeology such as stone sculptures and artifacts.
Knowing that the coffee I sip grew in the same soil makes it seem that much more exotic. Of course, when I recently reviewed Superba’s Colombia San Agustin, I reviewed it as I would any other coffee, sampling it objectively via drip, siphon and french press.
The drip produced notes of milk chocolate, strawberry, a bit of corn pops and imperial stout, wheat and irony romaine amidst a potent, medium body.
The french press shot out milk chocolate, corn pops, strawberry, grass and a bit of clove in a medium body.
The siphon held much firmer notes of honey and corn pops, followed with milk chocolate, apple, grass and salt amidst a light/medium body.
To sum up, I liked this coffee a bunch (sweet and robust) but some of the aftertastes (romaine and clove) did not fly my flag as strongly. Thus, when you’re eying up a good Colombian coffee from an ancient land, give Supera’s San Agustin a go.
note: coffee was provided free of charge and the above review is objective feedback.
Bill Walsh is a contributing writer at Honest Cooking and the fanatic behind the acclaimed Pure Coffee Blog. He gains his inspiration from God, family and coffee, and loves to take each of them on the road as frequently as possible for a solid adventure.