Sipping coffee, writing, and spooning

Here I am at 5:47 in the AM, sipping coffee: a El Salvador Siberian Estate Pacamara. It is pretty much what remains of a 12 ounce batch that I roasted up in my Behmor last Wednesday and, like me, it has only gotten better with age.

At first, I was not really digging this Pacma from Siberia, not as much as the bourbon bean that came from the same farm last year, but I think that was because I was not letting it rest properly. This time, I still had some of that mistaken mexican left over, so the Siber-Pac had to sit a few days.

Being able to rest a few days is a rare feat for a coffee in the hands of a serious addict like me. Most roasts do not make it past day three of four (unless they really sucked), but this one made it almost a full week. And here it is tasting its best on day 6.

This gives me something to think about.

This ends my little morning writing session.

Now it is time for spooning.

Doesn't that feel nice?