Maybe just my “traditional”, but tbh I never enjoy the “alternative” post-harvest methods (i.e. honey, carbonated, etc). My heart will always to the traditional full- or semi-washed beans.
Maybe just my “traditional”, but tbh I never enjoy the “alternative” post-harvest methods (i.e. honey, carbonated, etc). My heart will always to the traditional full- or semi-washed beans.
Indonesian and other SE Asian beans are better to me when washed or honey processed. Natural process SE Asian beans have a super funky taste to me. If brewed with finer grind and at a lower temp you can reduce the funk and they have more interesting wine/tea/sweetness.
Ethiopian, some other African, and some Central/S. American beans can be really great when naturally processed. Super juicy berry and floral.
Really depends on the source.