Anaerobic

Whatever the roaster means by “Special edition”, it probably deserves this term, as the taste was truly unique. The comparison to PEZ candy (as seen on the bag) is an interesting one, although personally I’d call it a mint flavor with a touch of something green and vegetal, like celery — but in a very good way. It was so strong that it persisted even when sipped right after eating a sweet dessert. Usually, when your taste buds are overwhelmed by sugar, even the most intensely flavored coffee tastes almost like water. ...

I find it incredible that even on an island with not even a million residents (but probably a lot more tourists) there’s enough market demand that warrants a specialty coffee roastery. In my brew, “naranja” was hard to find, but the umbrella term “frutos rojos” actually captured the taste profile well, as raspberries and redcurrant were noticeable.

Looking at the bag, a thought immediately sprang to my mind: “This totally looks like M&M’s”. This definitely influenced my experience, as after opening it, the smell reminded me of a bag of sweet chocolates. The tasting experience was similar: this coffee was as sweet as actual M&M’s. A perfect brew to lift your spirits during long workdays.

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.