“I’d like a tall dark roast please, no room for cream.” My favorite coffee is a dark roast Sumatra. Here’s how I and Starbucks describe it.
“Like the lush, Indonesian island of its origin, this spicy coffee stands alone. Full-bodied with a smooth mouthfeel, lingering flavors of dried herbs and fresh earth, and almost no acidity. Our roasters love transforming these unpredictable beans from dark coral green to tiger-orange to a rich, oily mahogany, revealing bold flavors that many of us can’t live without.”
It’s true. I can’t live without it…at least that is the story I tell. I love Sumatra. I love the “mouthfeel”. By the way, I didn’t know mouthfeel was a word until I started researching for this article. But now that I do, I’m gonna use it…a lot. I love the way it smells and am rewarded by this incredible dark roast flavor. I can even remember where I had my first cup in Concord, Massachusetts. “What makes it so good?” you may ask. Let me explain.
Years ago I attended a seminar about coffee at what was at the time a classy café called Three Cups in Chapel Hill, North Carolina. The speaker that evening was a coffee enthusiast and loaded with information. Coffee beans get there distinct flavor based on, as I recall, a number of criteria. Those include the “breed” or genetic subspecies of coffee plant, the method of process, the soil, elevation and what may grow naturally with the coffee plant. There are many unique varieties like Arusha, Bergendal, Blue Mountain, Bourbon, Catuai, Caturra, Charriertana, Columbian, Ethiopian Harar, Ethiopina Sidamo, French, Gesha, Guadeloupe, Kona…and Sumatra, Mandheling and Lintong. They are all coffee with distinct flavors. In my opinion, they are all good. But, I love Sumatra because it delivers in taste what I want.
You and I bring a distinct flavor to our community based on a number of natural gifts and talents combined with a series of life experiences and processes that leave us perfect for our world...personally and professionally. Perfect does not mean that there is no room for growth. It means we are ready to face what is on our plate today. Face your day with confidence, a sense of adventure, a willingness to continue learning and enjoy what this moment brews up.
Stay tuned for the "You Are A Coffee Bean" series.
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“Like the lush, Indonesian island of its origin, this spicy coffee stands alone. Full-bodied with a smooth mouthfeel, lingering flavors of dried herbs and fresh earth, and almost no acidity. Our roasters love transforming these unpredictable beans from dark coral green to tiger-orange to a rich, oily mahogany, revealing bold flavors that many of us can’t live without.”
It’s true. I can’t live without it…at least that is the story I tell. I love Sumatra. I love the “mouthfeel”. By the way, I didn’t know mouthfeel was a word until I started researching for this article. But now that I do, I’m gonna use it…a lot. I love the way it smells and am rewarded by this incredible dark roast flavor. I can even remember where I had my first cup in Concord, Massachusetts. “What makes it so good?” you may ask. Let me explain.
Years ago I attended a seminar about coffee at what was at the time a classy café called Three Cups in Chapel Hill, North Carolina. The speaker that evening was a coffee enthusiast and loaded with information. Coffee beans get there distinct flavor based on, as I recall, a number of criteria. Those include the “breed” or genetic subspecies of coffee plant, the method of process, the soil, elevation and what may grow naturally with the coffee plant. There are many unique varieties like Arusha, Bergendal, Blue Mountain, Bourbon, Catuai, Caturra, Charriertana, Columbian, Ethiopian Harar, Ethiopina Sidamo, French, Gesha, Guadeloupe, Kona…and Sumatra, Mandheling and Lintong. They are all coffee with distinct flavors. In my opinion, they are all good. But, I love Sumatra because it delivers in taste what I want.
You and I bring a distinct flavor to our community based on a number of natural gifts and talents combined with a series of life experiences and processes that leave us perfect for our world...personally and professionally. Perfect does not mean that there is no room for growth. It means we are ready to face what is on our plate today. Face your day with confidence, a sense of adventure, a willingness to continue learning and enjoy what this moment brews up.
Stay tuned for the "You Are A Coffee Bean" series.
Ever Considered Hiring A Coach?
Other Articles
Re-Energize Your Career
Building Team Performance
Creating A Workforce That Happily Chooses Effectiveness
7 Steps to Make Your Meetings Count
Achievement Through Performance Advancements
A Collaborative Workforce Starts with Collaborative Leadership
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