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Coffee (Ethiopian, with organic hot milk), freshly squeezed orange juice (a blend of squeezed mandarin oranges and ordinary oranges) and toasted brioche this morning.
 

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Enjoying a lunch time coffee from El Salvador (with organic, full fat, hot milk), with freshly squeezed orange juice (a mix of mandarin oranges and standard oranges) and toasted brioche, anointed with butter.
 

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Enjoyed a coffee made frrom a blend of three different Ethiopian coffees, with organic, (full fat) hot milk.
 

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An Ethiopian coffee prepared with a blend of two "washed" Ethiopian coffees; served with organic (full fat, hot) milk.
 

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This afternon, I am sippping an Ethiopian coffee, a "natural" coffee (naturally dried, rather than "washed") served with organic, full fat, hot milk.
 

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Sipping a "washed" Ethiopian coffee, actually, a blend (of my own devising) of two "washed" Ethiopian coffees, with organic, full fat, hot milk.
 

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"Washed" and "naturally dried" are two different ways of treating coffee beans once they have been picked.

What is of interest is that the exact same coffee bean crop can result in two coffees that taste quite different - sometimes, strikingly differently - depending on how they were "treated" (whether "washed" or "naturally dried" usually referred to as "natural") when they were picked.
 

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Received a welcome notification that my coffee has been packaged; it should be delivered over the next day or so.
 

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A new coffee to explore, this one from Costa Rica, and also a new process, (neither "washed" nor "natural") which goes by the name of "honey coffee", a process with elements of both the "washed" and the "natural" methods, but different from both, and pioneered in Costa Rica.

The coffee in question is Costa Rica - Toño - "Yellow Honey".
 
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