For Thanksgiving morning I'd have to go with:
Guatemalan Antigua in a medium full roast and brewed in a Bodum Kona style pot with a gold mesh filter. My favorite version from KeanCoffee.com is mild, yet bright with tastes of cocoa, light smoke, caramel and walnut. The aroma has a pleasing hint of jasmine. The Kona brewing system will let all of the flavor in without trapping/losing the oils yet will still keep most sediment out of the cup. A perfect way to start a luxurious and leisurely holiday morning.
http://www.keancoffee.com/CoffeeDetail.aspx?CoffeeId=15

For Thanksgiving afternoon I'd go with:
Yemen Mocca Sanani brewed in a french press. It has a full deep body, a velvety mouth feel and tastes nuts, fruit and spice. The french press will let a bit of sediment into the cup, increasing the sensation of body and mouth feel.
http://www.keancoffee.com/CoffeeDetail.aspx?CoffeeId=50

For Thanksgiving evening after dinner or with desert, I'd probably make an espresso macchiato. The bittersweet flavor of the shot would contrast nicely with desserts like pumpkin pie, and the tiny dollop of milk foam would make it a bit more rich and decadent in keeping with the spirit of dessert.
http://www.soshiok.com/images/0001/4978/Latte.jpg

Asker's Rating:

Permalink | Report