Fresh Fruit or “Juicy Fruit”? Tasting 90 Anaerobic-Processed Coffees
Of all of the innovations challenging traditional expectations in specialty coffee today, the use of anaerobic (limited oxygen) fermentation to alter and intensify the character of the cup is perhaps the most striking. Anaerobic-fermented coffees that explicitly and successfully express this method tend to be intense and almost shockingly floral and fruit-toned, with the flowers often boosted by a candyish sweetness and surprising spice and herb notes.
Many in the specialty coffee world love them for their sheer difference from ordinary coffees, for the audacity of their soaring flowers and seduction of their sweetness. A few find their profiles too over-the-top, their floral notes perhaps less like fresh bouquets and more like eau-de-cologne, their fruit more Juicy Fruit gum than fresh fruit. Many in the coffee world … Read more