What Does Special Really Mean: In Coffee?

What does it really mean. I’m sitting here thinking of the best way to kickstart this whole challenge. This whole “Field Notes”, this whole deep dive thing to myself.

I am starting easy. I guess. I don’t know if it’s easy but we will find out. I want to see what special is for the most bottom of the barrel of what is considered “special”. I wonder if that bar is true or that it’s really crap disguised as something for everyone.

I still haven’t decided on the coffee yet. I am leaning towards a Guatemalan coffee. Plenty of red fruit. Some chocolate undertones. But I’ve tasted that coffee before. But I’m a different person right now. I keep using that to justify. But that may just be perfectly fine, you know.

I don’t want to do a Brazilian. I’ve done it enough. I want to expand my “cheap” coffee horizon. I can’t do a Nicaraguan. SHP. EP. Was different. Somewhat tasty once I figured it talked to me at 1:10 ratio. But I can’t treat these coffees like I always tell folks to not do. You just can’t judge a coffee by the country alone.

I guess this may be harder than I thought. So, I will decide soon. What are your thoughts?