Early blog readers enjoy a cuppa
I pledge allegiance to Local and the Local Movement is as strong as the smell of manure in early summer here in Vermont. And so it was only fitting that once I acquired the taste for coffee (I wont tell you how long ago that was because it is not fashionable to be this old online), I drank a Vermont brew.
Grab a cup of Dark Roast, brewed to perfection at the Bristol Baker
I started with Green Mountain Coffee Roaster’s Harvard Blend, it made me feel smart. You should try it. But then I discovered the darker roasts.
Once I tried espresso and cappuccino and there was no turning back. I’ll never forget my first cappuccino, it was at the Cafe Reggio (but that’s a different story). Back in Vermont, I experimented with Speeder and Earl’s Black Forrest Blend. It has Bavarian chocolate overtones. It is wonderful, but it is a flavored coffee, which means it is a different animal.
Then I found the real thing: Vermont Coffee Company‘s Dark Roast. Accept no substitutes.
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