may day
Oaxaca, Oaxaca. Fried cheese. Fried grasshoppers. Mescal. Mescal. Mescal.
In spite of continuous light intoxication, I am learning much about coffee here. Less because of my exposure to it which is yet to come (the espresso we´ve found here has been terrible) and more from the conversations that our idle start to this adventure has allowed for. Doug, Geoff, and Paul from Intelligentsia and the now arrived John Cosette from Royal Coffee are treasure troves of knowledge and have been very accomodating of my interrogations.
In moments we are off to meet another grower at the Casa de Mescal, which implies yet more mescal. Doug and I feel strongly that there must be some active cactus alkaloids in this most fantastic beverage. But more research will soon occur…
Tags:
May 2nd, 2006 at 10:34 pm
Tony, we’d love to hear about your trip when you return to Seattle. Drop us a line!
The Trabant crew.
May 6th, 2006 at 11:33 am
Tony -
Spent two months in Oaxaca last summer. Went to the Casa de Mescal myself. Friends and I ducked in there with some Brits after almost running in to serious trouble, little did we know the trouble we were walking into on the inside - (extended story when i come back to Seattle in mid-May) - continuous intoxication indeed… Best luck in your travels. If you’d be willing, buy me a blue pack of Faros Cigarettes - real cheap, sentimental value - and I’ll pay you back two fold when we return.
Dylan
May 8th, 2006 at 5:47 pm
P1: So in Mexico you’re not supposed to dink the water.
P2: Coffee is mostly water.
C: In Oaxaca you’re not supposed to drink the coffee?
Just saying, make sure make sure the water is par-excellence. Luckily, coffee water is hot.
May 11th, 2006 at 2:33 pm
You sir, are a tease.
I demand more!
May 12th, 2006 at 7:34 pm
What can I say? I aim to please.