What is sooooooo great about "100% Columbian coffee"?

Coffee beans are coffee beans. They can be grown on a mountain.

There are lots of mountains.

Is there something about the dirt in Columbia that makes it better?

Is it a marketing gimmick to keep people using Columbian products because of a tarriff or some other form of profiteering we don't know about?

What's up?

drinks Costa Rican coffee. :evilgrin:

...cocoa leaf that they mix in with it. I know I gotta have my Columbian in the morning.

Cocoa is for chocolate.

Forget that Colombian stuff:)

i miss the days going into the pearl harbor commisary and getting it for 3.50 a pound...dammitt, it is nearly 20.00 a pound here in florida...:hangover:

coffee from java rates a verrry close second...something about that volcanic soil makes it so much better...

same effect on herb btw.... :smoke:

(well, actually there are more, but two are common).
Arabica and Robusta; Arabica being the superior one. Most coffees are blends, only the high-quality stuff is 100% arabica.

What it has to do with Columbia I cannot say.

from Germany. No idea where the beans are from, but it is good and it wakes you up.

Which would you drink?

that are extracted from some shit of some animal?

Hawkeye-X

about Kopi Luwak, which is excreted by an indonesian monkey called the Palm Toddy Cat.


http://www.canarsiecourier.com/News/2001/1227/Arts_Entertainment/003.html

It tastes good. Certainly a helpful attribute in any coffee. ;-)

The best Colombian coffee beans are "Supremo" beans which are exported. When done correctly they produce a mellow cup of coffee.

Of course, other cheaper beans are produced in Colombia also.

The other "more sophisticated" and expensive beans can also make good pots of coffee, but Colombian Supremo, when roasted and prepared well, is consistenty good.

The others pale in comparison. People talk about that Jamaican coffee, but to me it's nothing but a waste of money. Kona is pretty good also, though.

My wife is from there, and it always p*ss*s me off to see idiots get the name wrong.

of all the coffee beans Columbia could produce, the Eight O'Clock Bean coffee was wonderful. Made the whole store fragrant. Now, the Gevalia coffee has crooked, burnt beans, that seem stale. What up with that? Am I crazy? The Eight O'Clock is inedible. Song: Where has all the coffee gone? I am not willing to pay $28 per pound for it.

You're right. The "Starbucks Roast" (which has given rise to the nickname "Charbucks") may work with darker Asian and African beans, but it's awful for Colombian.

But that's not the only thing wrong with Starbucks Colombian beans. Some time ago, they were boasting about how they got their beans from the Nariño region. According to them, Nariño was where the best Colombian beans were grown. When I visited Colombia, and mentioned that, I got lots of laughter in response. As it turns out, Nariño is considered an average, at best, coffee-growing region, whose only distinctive characteristic was that its crops weren't already pre-sold, and Starbucks was able to lock up every grower there so that they could get a large-enough crop and be able to brag about their exclusivity. In terms of quality, it would be like a wine importer in, say, Korea boasting about how they had mananged to get their American wines from the pinnacle of U.S. vinyards -- the Missouri region!

BTW, I've had real Colombian coffee down there, and can safely state that the Starbucks version doesn't even come close -- although SBC's version has some resemblance to the real thing. The Colombian coffee I had down there was surprisingly dark at first taste, leaving me to expect a bitter aftertaste characteristic of dark blends. But it isn't there at all! True Colombian coffee changes as it moves through your mouth and throat, starting out dark and weighty, and almost "morphing" into a light, delicate quality in seconds or less. Wonderful...

after 30+ years of military coffee and Maxwell house. I found the Mocha Java blend.

So now there's at least two things I don't go cheap on: coffee and tequila.

....there are any northwesterners on this thread.

$28 is very high! I've never seen coffee that expensive, and I live in the land of coffee snobbery.

My favorite is Longbottom, a very old coffee company in Oregon. You can get free shipping for two pounds or more, and most blends are under $10. It's just excellent, and I am VERY fussy about coffee.

I hope you all are grinding your own beans. That makes a huge difference. And using cold water. And using a french press.

http://www.longbottomcoffee.com

:toast:

.........

..."wine grapes are wine grapes." Therefore, there's no difference between a Bordeaux and a Chianti.

:crazy:

And it's not just Colombia...try any varietal from a specific country or region, and compare it to another varietal from a coffee region in another part of the world. I suspect you'll notice a difference, no matter how good each of the coffees may be.

including pedigree of the stock, mountain air, year round temperature, nutrients in the soil, etc., etc., etc. 100% Colombian coffee from Colombia (and not just from Colombian beans from a tree in Pasadena) is without a doubt one of the world's great pleasures. You can tell the difference.

free range chickens.

"the queen of spices"

http://www.hashmi.com/cardamon.html

sells it