Sena ordered some Costa Rica Tarrazu coffee in K-Cup pods. There are two varieties, a medium roast and a dark roast. Tarrazu coffee always reminds me of our time spent in Madison, Wisconsin years ago. There were so many fun things to do and interesting sights to see.
OK, so the dark roast is extra bold and is supposed to have lemon, red honey, and bright notes. The medium roast is mild-bodied and is supposed to have honey, baker’s chocolate, and bright notes.
I really don’t notice the different notes. They’re both very smooth and we enjoyed them. I can’t distinguish coffee notes, yet I can tell that shredded coconut has a consistency very much like cellophane. That’s why I feel so squeamish about swallowing it and seem like a cow chewing its cud—endlessly.
I wouldn’t know how to tell red honey from plain old honey. If the medium roast has baker’s chocolate notes, then they must be like the notes played on an imaginary chocolate piano.
It occurs to me that I could be wrong about this coffee being smooth. If the notes are supposed to be bright, then maybe it should be acidic, which is not smooth. This is because some coffee tasting experts say that smooth coffee is low in acid, although low acidity can make a coffee unexciting and boring.
I’m not bored at all by Tarrazu coffee. On the other hand, I can’t say that coffee has ever excited me. I’ve been stimulated by it, which is because of the caffeine, not the notes.
Most of the web references about coffee flavor lingo appear to be written by companies that sell coffee. There is a whole vocabulary about the subject. It’s similar to wine-tasting in which there are also notes and possibly chords.
We have a good supply of Tarrazu coffee pods. I imagine our palates will soon be educated enough to detect whole symphonies of notes resembling works by the 4 Bs: Bach, Beethoven, Brahms, and Bigfoot. If you detect beef jerky notes and hear loud knocks while drinking coffee, you should consider switching to Tarrazu.
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