It’s very similar to the regular piñon coffee, but in a dark roast. I like darker roasts in the colder months. Maybe it has something to do with hibernation. Maybe just because I like my coffee the way I like my women: smooth and bold. It’s a good coffee if you want a lot of coffee flavor, but also have to nurse an ulcer.
Today’s coffee is Adobe Morning from Piñon Coffee.
It’s supposed to be a little like cinnamon and filberts. I call hazelnuts filberts, because as Darcie will tell you, I grew up in 1940.
I don’t really taste either flavor in the coffee. There’s something there, but I’m not sure what it is. And I’m not sure how either cinnamon or filberts are supposed to relate to waking up in an adobe, since the nuts are from the British isles, and cinnamon is from southeast Asia. But it’s a nice mental picture.
Todayʼs coffee is Essence of Santa Fe, from Pinon Coffee.
It supposed to have “subtle hints of creamy caramel and vanilla [to] transport you to the heart of New Mexico.” When I think about coffee in Santa Fe, I think about the seven-foot-tall barista who wrote “Stupid effinʼ latte“ on my cup at breakfast one morning.
The caramel and vanilla are subtle. Almost barely detectable. I tried it both hot-ways and cold-ways, and hot was best. But that may be because I like my coffee the way I like my women: warm and full-bodied. Itʼs good stuff, but I will buy it again if other varieties are sold out.
