expletive good

Sip,

FUCK, that is Good.Now, I remember why I prefer fresh roasted coffee over that other crap.

I am sipping on some Rwanda, dunder blunder mother jumucker, or whatever Sweet Marias likes to call it.

Hang on, let me go check out their site and get its full legal name, now do a little copy and paste action: Rwanda FT Dukunde Kawa Musasa. Yeah, thats the stuff. While, it makes blogging about it a bit of a pain in the ass, I kind of like how the folks at SM like to give all of their beans very specific names, it really makes you feel like you are drinking something that is really mother fucking special. Of course this comes from a guy who named his dog Brisco Horseshoe Tiberius. And this Rwanda FT Donkey Karat Massuga is very mother fucking special indeed. It tastes so fucking good, that all I can do right now is silently swear to myself and talk about how mother fucking good it really is.

I roasted12 OZs of this Rwanda FTD (which is what I call it in my log) in my Behmor on the P3 level for 20:45. This got me a nice Full City roast. Tom from SM ranted on about how great this one fucking tasted at the lightest levels, but I am too afraid of having them come out overly assy grassy not to cook them a bit longer into the first crack. To me, there is nothing worse than grassy tasting coffee. Since it is a Behmor I be roasting with, even the darkest roasts that I can manage are nothing even close to French or Vienna, so I am pretty sure that the end result was still light enough to bring out the "sweet accents" of the roast.

In fact, I think Rwanda FTD is a pretty good fucking name for it, since it does have a flowery mouth feel to it. When I swish it in my mouth and let it roll over all of me taste buds, I am transported to a Japanese tea garden, one with beautiful smelling flowers, little bonzai trees, koi ponds and shit. I do not know why this coffee makes me think about sitting in a garden and writing haikus about flowers all day long, but it does.

So Fucking good.

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.