I’ve had it a number of times both in the states and in SE Asia. It’s different but it is really good. Like yeah it is a different coffee and if you judge it to the same criteria as a coffee style that it isn’t, of course it will fail. If a “good coffee” needs to be aggressively acidic with strong notes of papaya, pineapple, Maracuja…this is not that. It is very smooth and subtle and that is what makes it nice and different.
Don’t forget blueberry. You have to be able to taste a hint of blueberry. Did you taste blueberry? Because if not, your extraction process has gone horribly wrong, you’ve bought the wrong beans, you’re using the wrong water,and you probably bloomed for 32 seconds instead of 29.6.
I think modern coffee is judged by how much the tastes reflect its distinct characteristics, which includes physical characteristic of the farm (altitude etc), fermentation process, and roasting process.
It takes a lot of work to produce good coffee, and the end result should let these efforts shine. Acidity, fragrance, and funk are great ways to communicate the life of the coffee to the taster. That is why they are typically the standard to determine good coffee, instead of generic and monotone"smoothness" that is shared across kirkland signature, peets, starbucks, and gas station coffees.
Another part of the equation is that civets were very particular about the cherry beans they ate, so only the best beans at just the right time were eaten and shit out.
Well after it started becoming known as good tasting, people started capturing and feeding the civets crappy cherry beans that weren’t at the proper ripeness instead of gathering the shit from out in the wild where the civets got to be particular.
So now, if you buy it, it’s “shit tier” civet shit beans.
I’ve had it a number of times both in the states and in SE Asia. It’s different but it is really good. Like yeah it is a different coffee and if you judge it to the same criteria as a coffee style that it isn’t, of course it will fail. If a “good coffee” needs to be aggressively acidic with strong notes of papaya, pineapple, Maracuja…this is not that. It is very smooth and subtle and that is what makes it nice and different.
The last sentence would literally describe Palo Alto coffee that isn’t shat out of an animal.
Indeed, if acidic etc. is what they like they can fuck right off. Of course it is better without!
Don’t forget blueberry. You have to be able to taste a hint of blueberry. Did you taste blueberry? Because if not, your extraction process has gone horribly wrong, you’ve bought the wrong beans, you’re using the wrong water,and you probably bloomed for 32 seconds instead of 29.6.
Lul fuggin spot on.
I think modern coffee is judged by how much the tastes reflect its distinct characteristics, which includes physical characteristic of the farm (altitude etc), fermentation process, and roasting process.
It takes a lot of work to produce good coffee, and the end result should let these efforts shine. Acidity, fragrance, and funk are great ways to communicate the life of the coffee to the taster. That is why they are typically the standard to determine good coffee, instead of generic and monotone"smoothness" that is shared across kirkland signature, peets, starbucks, and gas station coffees.
Another part of the equation is that civets were very particular about the cherry beans they ate, so only the best beans at just the right time were eaten and shit out.
Well after it started becoming known as good tasting, people started capturing and feeding the civets crappy cherry beans that weren’t at the proper ripeness instead of gathering the shit from out in the wild where the civets got to be particular.
So now, if you buy it, it’s “shit tier” civet shit beans.