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This thread was bumped by a spammer, not by Saint Cad.
Whose Peaberry? I’ve had coffees labeled “Peaberry” from Kona and Kenya. Both were OK: the Kenyan tasted like its brethren, with a lot of acid, and the Kona was typical of others I’ve had. Is Peaberry a separate subtype within a given coffee tree’s variety?
The one I’d really love to try is the Bourbon variety coffee from the island of Reunion. Mainly for the history.
Not a country I would’ve expected to make great coffee, but the Laos labeled coffeefrom Austin’s Third Coast Coffee is an excellent cup.
Probably redundant with the Ethiopian, but I’d put a natural process Yemeni Matari grade coffee in that list of the greats. Probably throw in some Geisha-variety coffee from someplace like Costa Rica, just because of how different some Geisha coffees can taste. I like the winier ones.
Process differences (Honey, Dry, Washed) are going to make a large difference in how each of your above coffees taste too.
I think it was Tanzanian.