Bourbon from Atok

 The shiny grains smelled like strawberries and cream - I already understood this when I sniffed it. And when I opened it, the coffee had just arrived, and I found myself in a summer field. Fruit tea - even so. In candied fruits.

When the grains were just ground, the strawberry aroma disappeared and the nuts came out. I was even scared. I won't smell that strawberry scent. But as the cup steamed, the fruitiness returned. Aroma with a lot of sugar or even honey. Tiramisu takes over the space.

The worst thing is that his smell evokes my associations with Nescafe. The one in a metal jar that my grandmother sometimes brewed for herself. Adding two teaspoons of sugar, or maybe three, to a small cup. It was impossible to drink it any other way. Sugar dulled the bitter taste. I tried it then, I know. Your coffee is disgusting. But the bittersweet aroma that spread through the kitchen was pleasant.

I begin to convince my brain that this is not the same smell at all. This sugar coffee remains only for the last sips. Just don't overexpose it.

But how do they do it? Bourbon from an altitude of 7,400 km evokes associations like coffee that no longer contains the essential oils of the coffee itself. A miracle of craftsmanship. Of course, the associations will remain only in my brain, or rather, I will try to close this connection. So that she does not spoil my acquaintance with Mr. Bourbon.

He is so sweet that a morning bun in his company is too much. But toast with melted cheese sounds good.

In general, Arabica is a bit weak for me, but on a hot day, a light concentration sounds in unison. The flowers are blooming, the breeze is hot, quiet, and sweet. It's good to lie in this scent.

It’s unusual for me to drink medium roast coffee, but it turned out to be pleasant. This strawberry scent certainly does its job and sets the tone for the day. Pink-red, well, the color of ripe strawberries, that’s the tone. And airy, like tiramisu.

I have always adhered to the principle that the more coffee the better. It's not suitable for this coffee. It starts immediately as if it gets stuck in the throat. But the light color in the cup is perfect for this Bourbon. And brew for a short time.

Atok, Benguet. Philippines

Coffee Specie: Coffea arabica, Bourbon

Altitude/Elevation: 7,400 ft above sea level Focess: Washed