I’ve have naturals that are more fermenty this year. Not sure if it’s due to weather or trends in preferences, but I’ve definitely noticed it even in the highest quality naturals I’ve had this year. I LOVE (clean) naturals.
Had a great discussion with the co-owner of a European owner on this exact subject and he said it was trends in preference. In the thousand or so naturals he cupped, few were boozy/fermenty. An odd trend to enjoy given I'm yet to find a person that enjoys it, but I could not agree more about naturals. A clean natural is a real gem
@@CoffeeReviews that’s really interesting. We kinda just go with these trends the tastemakers establish for us. I remember how a few years ago it was high acid, then sweetness, and now fermented fruitiness. I wonder what a more democratic coffee landscape would look like.
We're lucky to be in a more modern coffee world at least, given our options were significantly more limited even 5 years ago. I don't imagine this trend will last long but we'll just have to wait and see....
@@CoffeeReviews definitely! This industry is striving to improve constantly, and you don’t see that very often. I feel so lucky to have gotten into the coffee space when I did. I probably wouldn’t have stayed here if I had started my journey 10-15 years ago.
@@CoffeeReviews I feel like we might finally be seeing an end to this, but I've definitely noticed it, too. High end roasters seem to have gone crazy for anaerobic/boozy/carbonic maceration, etc. coffees over the past year. La Cabra was definitely among them, as an example, whereas now they finally seem to have gone back to exclusively washed, clean naturals, and honey-processed coffees.
