Talk about Coffee?

I often go to the restaurant a few blocks away for a cup, its horrid tasting but its the only social thing I do. Gets my face out of a book or off the computer. At home I make fresh gound Ethiopian. My wife and I discovered a coffee shop in the next city (Regina) that has a variety from around the world. After trying almost all the types we agreed on Ethiopian.
Given its a 45 minute drive to get more coffee we bought a grinder and now buy a larger quantity.Black or a little bit of sugar. Simply the best coffee I have had.

The first time I had that method of brewing was while camping - so now I call it "campfire coffee". I was actually quite supprised at how good it was. I think the boiling of the grounds brings out the flavour better than the standard drip brewing.It looks dangerous, but it keeps you up for a week/cup and it tastes quite good!

Until you mentioned it I had not realized there was distictions within the country of origin. I looked up the names you listed and to hazard a quess I would say our beans are Sidamo. Next trip I intend to find out!Our second favourite was the Kenyan, it had a similar taste but slightly more bitter. The closest we have had to Kona is a blend, its impossible to get in Saskatchewan. I generally buy a 1/2 kg bag so its a tough guess per cup. At the restaurant its 1.50 so when at home a great cup of coffee is still cheaper. I am not sure if I would be called a "buff", but yes its sacrilege. My wife however would agree with you, so in the end - what do I know.