I was thinking about how it is sweet with a round creamy body.
And I liked how it has chocolate with a distinct cocoa bite at the end.
And I remembered how the bite can be bitter.
Maybe more bitter than I would like.
But then when I give it a few moments
I want to take another sip.
I wonder if that is one of the differences between specialty coffees and regular coffees:
With specialty coffees even the bitter notes are better.
And I thought about how bitterness can be welcomed sometimes.
How bitterness can be a guest at the table
because it balances out the sweetness.
Then I thought about how the Hondo is gone.
The last bags have been sent out.
How that was the end, no matter what.
And how I have two new varieties that are sitting under my living room chair.
Waiting to be roasted.