There is no single taste for coffee- although those of the same brand may have a sense of signature aroma, every bean carries its own uniqueness- and as much as uniqueness is concerned, so does the concept of difference when it comes to availability and of course, quality.
That is why, as crazy as it could ever sound, a single pound of coffee bean can cost as much as a month’s salary for regular entry jobs here in the country!
Oh, and you think I’m bluffing? Let’s wait until you see what an elephant has to do with that P25,000 per pound bean I am talking about.
Different coffee undergoes different cultivation and within the following, you are about to witness how can an arduous and meticulous processing can result into these seemingly ridiculous but are definitely worth it prices- as long as you can afford them without getting broke.
- Arabica Bourbon: Starbucks Rwanda Blue Bourbon Coffee (P650 per pound)
Arabica Bourbon is very prominent being one amongst not only the oldest but as well as the rarest species of coffee. This kind is found to be existing only in Rwanda’s high elevations- fortunately, along with the hardship it requires to gather one, it is graced with an indeed elegant flavor.
In the year 2006, Starbucks has introduced this type of coffee named as Rwanda Blue Bourbon Coffee and since then has been consistently on the top most expensive coffee. 9th on the first time it has been offered, and as of now, is in the 10th place.
The main feature of this coffee is that it imparts subtle acidity with herbal together with different top secret spices putting into emphasis the cocoa notes.
- “Honeyed” Honduran: Mi Esperanza Coffee (P1800 per pound)
Honduran coffee is praised because of its bitter aftertaste that is escalated into divine emphasis with just the simple help of flavors like fruits, nuts, and other “common” spices.
This another expensive coffee we have on the list had been released into public in the same year as Rwanda Blue Bourbon of Starbucks. Regarding its main characteristics, this coffee contains low and very tolerable level of acidity yet tastes sweet as much as to be expected from its bright color.
Its finish is usually slightly complex considering that it possesses a “spicey” finish. Hence, is recommended for those who are adventurous coffee lovers who long for a sense of complexity in their coffee.
This bean is honey-processed- honey is defined then as the “sweet and sticky composition which can be found in between pulp and beans”. After it is dried, it is semi-washed with this honey, right after is washed off. This process is mainly the reason why this coffee has commendably low levels of acidity.
- Los Planes Coffee (P2000 per pound)
Los Planes Coffee boasts itself with taste notes such as chocolate, apple, butterscotch, and peach. It is roasted on a medium level and is washed just as the Honduran beans we have above. Therefore, we can expect this brand to have low acidity.
Generally, it is creamy and provides a caramelized texture.
Probably the best thing about this coffee as had been testified by its consumers is that first, its worth more than it is priced, and most importantly, you can enjoy it in different flavors!
- Fazenda Santa Ines Coffee (P2500 per pound)
Fazenda Santa Ines’ latest arrival has dated just last year- originated, as its name suggests, in Brazil and is exclusively grown in the foot of Mantiquera Mountains.
The popularity of this coffee is attributed mainly with its sweetness dominating its contained flavor and the old tradition of coffee-making affixed with this coffee’s origin.
- Jamaican Blue Mountain Coffee (P3000 per pound)
This coffee is first introduced in the year 1728, especially noted for its contained mild flavor and almost no significant levels of bitterness.
This coffee is grown within the mountains of Jamaica at around 5,000 feet above sea level- now you already have an idea as for why amongst the many possible reasons, is this kind of coffee actually that costly.
The main features of this coffee are the mild flavor that suits those who are not that much into “strong” coffee but would want to enjoy one as well.
- Molokai Coffee (P3500 per pound)
In processing, both wet and dry stages are considered. This coffee is known for being produced with nothing but natural ingredients.
Its finish is generally agreed to be described as “delectably-balanced”- and if it doesn’t speak volumes yet in regard to its price, I do not know what would.
- St. Helena Coffee (P3950 per pound)
Because St. Helena, the place of preparation for this coffee, is located in the middle of Atlantic Ocean, possess an indeed unique and much favorable growing condition for the beans which nothing in the world could ever amount just as the same.
- Kopi Luwak Coffee (P8000 per pound)
Opposed to the expectations of some, Kopi Luwak is not the most expensive coffee for it only obviously ranks as the third. Kopi Luwak is basically produced from feeding coffee beans to civets… and letting their digestive track do the magic.
That may sound weird but its “smooth and bitter-balanced” finish explains a lot regarding why it is priced just like that.
- Hacienda La Esmeralda Coffee (P17500 per pound)
For everyone that is doubtful of its insanely tagged price, maybe knowing that Cup of Excellence- an award-giving organization for the top acclaimed coffees worldwide, has judged Hacienda La Esmeralda as a carefully picked coffee containing a well-developed body enhanced with a pleasant aroma and an indeed lively sweetness.
- Black Ivory Coffee (P25000 per pound)
Produced exclusively by Black Ivory Coffee Company Ltd. This coffee is produced in the same manner as Kopi Luwak, but now with the help of elephants instead of civets.
While processed in the digestive system of the said within 15 up to 70 hours, more flavors are picked up. Regarding its price, it must also be noted that only a few coffee cherries are capable of surviving the production process.
Nonetheless, the main reason for it will continually be its contained taste notes of chocolate, a hint of grass, malt, spice. In addition to that, it doesn’t contain that “burnt” taste which could be found within regular coffees.
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