Fermentation in a cup! - Natural and good!?
This has been a very talked about subject since the arrival of these so called New Naturals such as Idido, Aricha and Beloya special lots from Ethiopia.
These superselected micro-lots offered a rare taste experience, that
pushed some boarders regarding many peoples perception of what coffee
can be. To some these coffees were the best they have ever had. To
others, this style is simply unclean and not real coffeetasting.
Read more on Compass Coffee Consulting.
What do you think?
These superselected micro-lots offered a rare taste experience, that
pushed some boarders regarding many peoples perception of what coffee
can be. To some these coffees were the best they have ever had. To
others, this style is simply unclean and not real coffeetasting.
Read more on Compass Coffee Consulting.
What do you think?
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Replies to This Discussion
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Permalink Reply by Jon Freihofer on
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I think it depends on your perspective, and more importantly, where you're from. Different cultures and parts of the world eat different things. What might taste like sweet candied fruits like us, could taste rotten and spoiled to others.
I also think that there's a very fine line between mouthwateringly sweet notes and liquoring in coffees. Like I said, its all subjective, just like everything in the coffee industry.
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