Although the bag suggests the roastery is very serious about their craft, I couldn’t say it was an enjoyable experience. The experimental processing method (fermenting with the lulo fruit) might have introduced non-coffee-specific flavors, which I consider a downside.
The first yeast-fermented coffee I’ve tried. An exceptional experience. Beyond the flavors noted on the label, there’s a distinct wheat beer note.
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.
This coffee tastes (and looks!) almost exactly like a rum praline. Generally, I’m not a fan of alcohol notes, but in this case, they’re bold and harmonize perfectly with the other flavors. Non-coffee notes resulting from experimental processing are evident, though.
Careful, this is coffee cherry husk!
Sadly, this coffee was ordered from the retailer, and arrived after the recommended “Best Before” date. As one might expect, the taste was flat and didn’t resemble the typical geisha profile at all. A bitter (and expensive) experience never to be repeated.
