This is terrifying. I can’t switch to tea. Forget it.

[Pheroze]

We did a stopover in Addis on the way to JoBerg last year. We had the local coffee on the street. It was as good as you have been told!

 

[Flbt]

I like coffee. Tea ice cold sweet tea.
I really like cafe bustelo espresso roast
Or there instant. Especially if you use it to make a knock off cuban coffee.
But my taste in coffee probably was messed up by years of coffee machine made coffee in the brake room

 

[pilar]

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We did a stopover in Addis on the way to JoBerg last year. We had the local coffee on the street. It was as good as you have been told!

When I was in Morocco and Tunisia, cafe nor and spiced coffee was excellent some of the best I have had,
tea there is a social event (Maghrebi mint tea)

Sahara coffee cooked on hot sand in a rounded kettle ( not boiled, but steeped by the sand

 

[SFRanger7GP]

I prefer coffee from Kenya or Ethiopia, at least so far. Buy green beans and roast them at home with a Fresh Roast roaster every couple weeks. Grind the beans just before making the coffee. Use a ChemEx pour over setup 90% of the time. French press the rest of the time. Been doing this routine for the last several years. Absolutely fantastic cup of coffee that I look forward to every morning.

I use the Chemex daily. We have been drinking a lot of castillo lavado that has extended fermentation times. It really improves the flavors. For the exotic varieties, I use a V60, V60 switch or V60 mugen. The lighter exotics such as the geisha or wush wush seem to be best with the mugen or origami. The V60 switch shines with the natural processed coffees.

A few years ago during one of our international coffee exchanges, some Ethiopian coffee growers brought some wush wush to share. It has done really well in our high altitude volcanic soil.

Safe hunting