I'm partial to the creamy sweetness that shows through on honey process coffees. Years ago I used to love Blackcurrant notes, enough that I'd be frequently importing green beans from Yirgacheffee, Kenya to the US to have processed by a local roaster to my spec. I don't have that kind of disposable income anymore 😅.

My perfect cup of coffee nowadays should have a full bodied earthiness, and notes of dried fruit and chocolate. For these reasons I usually reach for Guatemalan coffee lately.