Coffee brought back from a short trip. Even though you can sense distinct gesha flavor, I wouldn’t call the quality exceptional, as the packaging claims. Pleasant notes were always accompanied by undesirable woody or smoky ones, despite my efforts to adjust the brewing method. It was best enjoyed while focusing on something else, not when pondering the coffee itself.
The complex processing method - including a 6-day anaerobic fermentation, 3-week sun exposure, and washing - adds remarkable depth to the flavor profile, though it does impact the price. However, I would prefer omitting the citrus peels to maintain the coffee’s pure, unadulterated taste.
Lesson learned - don’t fall for the “tastes like sauerkraut” gimmick. Most of the coffee ended up as waste, as it was barely drinkable.
First anaerobic-processed coffee I’ve tasted. While the unique flavors impressed me initially, I now prefer traditional processing methods.