Have we come to love Indonesian coffees for their specific cup profile or do we want to improve all coffees in our industry, and is this something we should want?
That brings us to the crazy cup Wendelien is having; an experimentally processed Gesha from El Paraiso by Diego Samuel Tapia Besides the fascinating and complex processing method, we talk about the pros and cons of this development and the industry's fascination with crazy experimental processing methods.
We're interested to hear our listeners thoughts and questions on the subject of experimental processing methods, so drop us a line!
