The future of Ethiopia naturals

[floydpink]

Originally Posted by novasurf

There are so many factors that can detract from that fruit component. Weather, storage, processing that never seemed to get in the way of IMV. Good luck on your search.

Do you feel the washing during the processing is one of those factors?

I regularly buy Yirga that is great, but can't recall ever trying the above mentioned naturals.

[BSB]

Originally Posted by floydpink

Do you feel the washing during the processing is one of those factors?

I regularly buy Yirga that is great, but can't recall ever trying the above mentioned naturals.

Washing definitely changes the way a coffee tastes. I find, the naturally processed Ethiopians, are way more fruity.

[novasurf]

Funny, that dry process we die for is totally disliked my my connections in Brazil. I think they say the won't wash their feet with dry processed coffee. But they know it pays they bills. I once sent my grandmom El Salvador Santa Rita Natural from the same bag I scored a 92 with on Coffee Review. She called me and told me not to sell the coffee because it was bad. That fruit component is an acquired taste. I have natural processed Geisha from Panama that is literally like biting into a blackforest cake made with ripe strawberries. I kid you not. But I digress. Natural yirg vs. washed yirg is really night and day. Both are delish when done right.

[BSB]

Originally Posted by novasurf

Funny, that dry process we die for is totally disliked my my connections in Brazil. I think they say the won't wash their feet with dry processed coffee. But they know it pays they bills. I once sent my grandmom El Salvador Santa Rita Natural from the same bag I scored a 92 with on Coffee Review. She called me and told me not to sell the coffee because it was bad. That fruit component is an acquired taste. I have natural processed Geisha from Panama that is literally like biting into a blackforest cake made with ripe strawberries. I kid you not. But I digress. Natural yirg vs. washed yirg is really night and day. Both are delish when done right.

That is crazy, huh? Interesting that peoples from different parts of the world, are so set in their coffee ways.
For me, trying all the different varietals and processes, is what the coffee journey is all about.

[jcruse64]

Originally Posted by novasurf

That fruit component is an acquired taste. I have natural processed Geisha from Panama that is literally like biting into a blackforest cake made with ripe strawberries. I kid you not. But I digress. Natural yirg vs. washed yirg is really night and day. Both are delish when done right.

You're right about the acquired taste on the fruit component of taste. I can take VERY small hints of it in a coffee, but only so much until it just tastes nasty to me.