Fresh Ass

When it comes to coffee, freshness is the key. The longer that bean sits around after it has been roasted, the shittier the coffee is going to taste. Now, if you roast it in a big factory, grind it up and then stick in a can on a shelf, the drink you get is going to be a gritty bitter, muddy mess that not even worthy for the lips of a desperate trucker needing a bit of the go go juice to make it to Chatanooga with his pay load. 

Even when left whole, coffee beans tend to peak in flavor after two to three days of being roasted. These succulent young nymphettes blossom quickly, becoming desperate old ladies with too many cats, all in a weeks time. Even in a airtight plastic or metal prison, time is a factor when it comes to taste. 

When I had my first real taste of freshly roasted coffee, my tastebuds unleashed a huge, orgasmic wave of pleasure towards my mendula umblagutta. A shotgun blast of taste propelled me unto a completely different plane of coffeelocity. I place and taste that I did not even know to exist even after my decade long journey into the world of Araby Wine.   

 I had seen the light my brothers.

I had seen the light and knew that I must tell others.