In the produce section at the local Burlington, Vermont co-op there are more varieties of apples than you can count on two hands—and that’s not including the typical grocery store varieties you’ve likely heard of. This afternoon I picked up 7 different apples I’d never tasted before and sampled three of them as I casually walked down Pine St. Each was wildly different in texture, flavor, taste, and appearance. From tropical notes, to a creamy pear-like texture, and striking acidity, the diversity in flavor of was incredible and inevitably this experience made me reflect on coffee.
For many coffee lovers there’s often a single moment—an unexpected taste experience—they can recall that piqued their curiosity in the potential of beans.
When you realize apples are no longer either green or red and coffee is no longer just coffee, it’s almost as if the world expands in profound way.
Whether coffee, or apples, or wine, or whatever—taking the time to slow down, tune in, and pay close attention to flavor cues is such an exciting way to explore and meet life. ..................
Drinking Finca El Puente SL-28 from Honduras roasted by @counterculturecoffee and prepared at @maglianerocafe in #BurlingtonVermont