Wake Up and Coffee
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It’s always a good morning in some IHSW
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Sent from my iPhone using Tapatalk
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Sent from my iPhone using Tapatalk
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Sent from my iPhone using Tapatalk
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That mug knows what’s up @Brock
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Yes it does!
Woke up to 6” of snow today… April 11 2022
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This is an Indonesian that is not wet hulled. This is the second time I’ve had an Indonesian varietal that was not traditionally processed. First time was a Java bean that was grown and processed in Colombia using carbonic maceration, a winemaking technique, to ferment. That was incredible.
This one is using a honey process instead of the typical Indonesian wet hulking process. Once again, I really like the coffee.
I have always stayed away from Indonesian coffees because they’re too heavy on the leather and chocolate and often taste burnt to me. It’s nice to see what the beans actually taste like when different processing is used.
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Interesting background info, @mclaincausey
Makes me want to dive in deeper on the process of the bean before it goes into the grinder.
Until now, I’ve only really cared about general flavor/characteristic of the bean, the grind itself and of course the extraction. -
Here's a great start @weftyarn –I am no expert, but my buddy is a recognized expert in sourcing and roasting and took over those responsibilities for one of my favorite local roasters after having built another excellent business as a cofounder, so I have been learning. It is a fun little rabbit hole, but the processing is so impactful as I have learned these past several months.
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Awesome, @mclaincausey
That was indeed a well put together summary of all the processes!!
I will definitely have an eye open / try out new things with the next pack of beans,
to see if I can taste what I just read
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