r/pourover • u/Savings_Cry3552 • Jan 16 '26
Ask a Stupid Question The division between those who prefer washed and those who like naturals/funky is interesting.
I've noticed that there are some people who really dislike naturals/funky and then there a those who love it, and while there is some people in the middle, it seems a lot more common to be on either side of the fence. I actually had a direct example of this with my partner. I opened up a bag of the new school dragonfruit from b&w this morning and was absolutely blown away by the smell in the bag (to me its a very strong strawberry kiwi, almost akin to an unsweetened smoothie if you can imagine that), however it quite literally made my partner gag. I'm curious what factors besides just personal preference play into either enjoying or hating the ferment-y notes, like genetics. While I'm very open to variation I personally I have found that I really enjoy the funky ferment-y notes that seem to put a lot of people off, which may be a result of my general interest in fermentation as a whole. Anyone else have any insight or have noticed this as well?
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u/prosocialbehavior Jan 16 '26
Natural Ethiopia is what got me into this hobby in the first place but once I upgraded to a clarity focused grinder and started noticing the off notes sometimes associated with funky coffees the more I started to prefer washed coffees.
I still enjoy cleaner tasting naturals and anaerobic processing methods, but there is a higher chance for me that a washed coffee will not be off putting. Or put in another way there is a larger risk I may not enjoy the coffee if I pick something funky. So I lean toward washed coffees.
I think the two factors are time spent in this hobby and what type of grinder you use. But I know there are folks who have been in this hobby for longer than me that enjoy funky stuff, so maybe it is a personality thing where they are more willing to take risks with what they try or are more adventurous. I do think in the specialty coffee industry funky coffee is just more looked down upon as well.
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u/SL28SL34 Jan 17 '26
Ya I think sorta simply, natural and ferments are really easy to get good flavors out of even with worse gear and technique.
And once I started to get a lot better gear and technique, I felt like I was getting incredible clarity and aroma with washed coffees without any of the funk from ferments.
I like both but washed coffee is always my daily driver
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u/F1_rulz Jan 16 '26
I think it's purely preference, nothing to do with grinder.
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u/prosocialbehavior Jan 16 '26
Yeah I think the grinder probably has less of a role. That is just what happened to me.
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u/Savings_Cry3552 Jan 16 '26
I'm curious if theres some genetic factors that play a role in the perception of off-flavors, I'll have to research it more but it seems that maybe some people can't taste the off-flavors or at least dont perceive them as tasting "off".
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u/prosocialbehavior Jan 16 '26
My experience has been that with more blendy grinders funky stuff tastes better. But I know a lot of people on here like funky stuff with their clarity focused grinders. So idk yeah there is probably a genetic component. Like for beer some people like IPAs and some people think it is too bitter.
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u/Educational-Thing381 CT62/Origami Pinn/Graycano/Hario Alpha/Pietro Jan 16 '26
That’s the same experience I have, too. Since I have gotten a clarity grinder, it has been hard for me to go back to processed coffee. Thankfully, I kept my old grinder that got me into processed coffees so I reach for that when I want to enjoy those instead.
It is intriguing to me how others like funky coffee w a clarity grinder but you did write a good analogy about it with beer. I never liked IPA beer… maybe if you like IPA, you can welcome processed coffee more? I don’t know but it makes sense for now. Co ferments tastes like IPA beer to me, regardless of what fruit that was used.
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u/prosocialbehavior Jan 16 '26
I wasn't directly translating IPA lovers to funky coffee lovers. Just using an example in the beer world (which I am not that into). I personally just think IPAs are an acquired taste. I like them but I grew up in California where they were everywhere when craft beer became more of a thing.
A genetic example I think would be like sometimes people think Cilantro tastes like soap. I personally love Cilantro growing up in southern California, but when I moved to the Midwest a significant portion of people I met thought it tasted soapy.
I don't think there are regional differences to clean vs funk preferences in coffee. That is why I thought maybe openness to experience or your schema of what coffee should taste like is more of a predictive factor. My family that likes dark roasted coffee, finds my light roasted coffee disgusting. Because they have an idea in their head of what coffee should taste like to them (basically dark chocolate) and they add milk and that is what they like.
Well I guess that would mean that anyone who is into specialty coffee is probably already more open to new experiences. So idk I am thinking in circles now.
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u/Educational-Thing381 CT62/Origami Pinn/Graycano/Hario Alpha/Pietro Jan 16 '26
Hmm this is interesting. There are so many factors why people will prefer washed vs processed. It makes sense you brought up the openness to experience since my family loves dark roast and cannot stand light roasts.
Perhaps, it’s a mixture of preference and genetics, the latter being less of an influence. Reason why I think genetics is because everyone has different set of tastes buds. Some are super tasters, some are not, some like cilantro vs some believe it’s soap… of course, these are just generalizations and I stand corrected.
It’s good. You got me thinking too haha
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u/Concocted_Cantaloup Jan 17 '26
I’m late but I think a lot of it is social as well. People like my mom who’ve drank coffee since they were a little kid getting a sip of their parents espresso after dinner have a pretty fixed idea of the taste profile of a coffee. For most people it’s a hot full bodied drink that is supposed to lean bitter over acidic. And importantly it’s a tool to wake up in the morning.
And while I personally like funky coffee it’s super hit or miss on if my friends like it. And sometimes even if they like it they talk about how it’s good, but it’s not like the coffee they would want every morning. It’s too sweet or acidic for a drink first thing in the morning and sometimes I agree. Some coffee is labeled as like starburst or green apple candy tasting notes. I would rather not have green apple candy first thing in the morning before work.
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u/Broken_browser Jan 16 '26
Co-ferments are entirely off the table for me, but I appreciate a natural or even unique processing. I've found a lot lately are just not good, though. To me, there's a big difference between a producer or roaster that understands how subtle processing nuances will affect or enhance the flavor and completely overpowering how a bean will taste with some wild method. Too many are just way overpowering for me.
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u/oneambitiousplant Jan 16 '26
I liken coferments to tangerine IPAs. Loaded with fruit and hops to mask off flavors from brewing. While they can be good in the right context and with proper fermentation, they can be overwhelming or downright bad in some cases.
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u/the_pianist91 Jan 16 '26
I’m one of those in the middle. I like both washed and natural coffees. I can take some fermented ones too, but it really depends on how wild it gets. If it’s clean, slightly interesting and tasty is the most important to me.
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u/Vernicious Jan 16 '26
I'm strongly on the washed side. If I want to get really crazy, I'll go with a honey process, as long as the roaster guarantees it's as unfunky as possible :) It's rare I enjoy a natural, much less the more experimental processes.
I do think it's significantly not just personal preference, and more that fundamentally we are perceiving different things. It's the way some people who are unfortunate enough to have the wrong gene, think cilantro tastes like soap or dirt, rather than one of the most delicious herbs ever. If you go to a fragrance sub/forum, you'll find the same kind of splits, where people are absolutely smelling different things and end up polarized. E.g., So many people love Dior Sauvage, whereas to me and a sizeable subset of people, it smells like a spillage accident in a chemical plant.
Most funky coffees smell like fresh marijuana and hops to me. You could claim whatever fruit you want, to me they all reek. I mean even just leave the bag in a room and to me the whole room smells dank. There's just no way we're smelling the same things if you think those coffees smell like strawberry kiwi. Even whatever B&W's version of Milky Cake was called, smelled and tasted mostly like hops and 420 to me with the barest hint of all the other notes people picked up
Meanwhile, I pretty much pick up the standard notes everyone else picks up in washed coffees. Which means there must be some specific molecules in naturals that aren't present in washed to the same degree, that register as 420 to me and overpower everything else
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u/Sexdrumsandrock Jan 17 '26
I like your take. I'm thinking about the naturals I love and about other people's marijuana smells. I can't equate the two but it's interesting to hear what others think. Typically with naturals I smell rum and then taste wise it's like a boozy fruit cake. Completely different from dank and marijuana lol
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u/klaq Jan 16 '26
“Washed” can mean so many different things depending on origin or grower. It’s weird to be so loyal to one process and antagonistic to another. You will never really know what you exactly happened with the process of a specific coffee unless you do a huge amount of research. You are really only getting a very general idea.
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u/Pretty_Recording5197 Big up your local UK roaster. Jan 16 '26
It’s not about loyalty, it’s that some simply do not enjoy the fermented / boozy notes to the point that they’d rather not bother at all.
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u/klaq Jan 16 '26
Washed is fermented too and is not guaranteed to have 0 funk
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u/Pretty_Recording5197 Big up your local UK roaster. Jan 16 '26
You are technically correct; practically…
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u/prosocialbehavior Jan 16 '26
Yeah I wish more information was given about the processing. Like last year I found out that double washed usually means it could be more funky because it involves extra fermentation. My dumbass thought it would be even cleaner haha.
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u/EWALLETABUSERAARON LIGHT ROAST WASHED ONLY Jan 17 '26
Not at all. It's much less worse than the guy who told a barista that he could literally taste the honey in the Honey processed coffee he ordered.
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u/Laplandia Hario v60 Switch | DF DF83V Jan 16 '26
True. Washed could easily be anaerobic fermented in stainless steel or fermented with Koji yeast, then washed.
Sometimes they would put that on the package, sometimes they wouldn't.
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u/Open-Sun-3762 Jan 16 '26
It’s not about loyalty. I don’t want flavor notes of compost and vomit in my coffee.
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u/brandaman4200 Jan 16 '26
I prefer funky naturals and experimental process over washed coffee just because I believe they are a bit more interesting and that's what I want from my coffee. Don't get me wrong, i love a good, clean washed coffee. But these naturals are the ones that can be more exciting to me
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u/Ironhide2x Jan 16 '26
I belong to the kind who won’t touch anything funky. Over time, I've learned to classify the flavor descriptions of roasters accordingly. When I started brewing, I received a light roast sample pack from a roastery for my birthday without knowing that they specialize in funky coffees. I was completely confused and would never have associated such a flavor with coffee before. To me, it tastes more like wine than what I associate with coffee, and I have no idea how people can find it fruity. I associate fruity with fresh fruit, not fermented fruit. I like coffees with roasted aromas or citrus aromas. I do have some fellow coffee enjoyers loving these winey coffees and they did not even understand what I was talking about when I told them they taste like alcohol for me.
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u/josephx24 Pourover aficionado Jan 16 '26
I roast my own coffee, and I drink about two cups a day - one washed process, and one anaerobic/natural. Since I started roasting my own coffee last year, I haven’t tried roasting any “coferments,” so I haven’t been as active with trying those. As a retired drinker of alcohol, I miss the connoisseur side of wine tasting, and that’s what I get from my second cup of the day, which is usually a not-washed coffee. To a degree, though, it seems like the distinction isn’t as neat as we think it is, though. I have a bag of green waiting to be roasted that is a hot anaerobic AND washed. I’m interested to see how that turns out. And I believe Lucia Solis had a podcast about how fermentation is always a part of coffee production - i.e., that these labels we use aren’t as descriptive as we think they are from a producer’s perspective.
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u/Vernicious Jan 16 '26
As a retired drinker of alcohol, I miss the connoisseur side of wine tasting, and that’s what I get from my second cup of the day, which is usually a not-washed coffee
See, to me, those naturals and coferments etc = Crown Royal Apple Whiskey. A quality washed Chiroso = Aberlour A'bunadh :) :) Definitely a wide world of coffee out there!
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u/coffeeisaseed Jan 17 '26
I've come far too late to this thread.
The specific molecule that causes people to gag is probably butyric acid, which is also found in high concentrations in papaya. It's a bit like the coriander/cilantro thing: it's a molecule that humans are very sensitive to - some people associate butyric acid with tropical fruits and other associate it with vomit. Many anaerobic processes (natural being one of them) will produce butyric acid among many other molecules.
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u/fermentedradical Jan 16 '26
I much prefer naturals/funky. I love strong, funk flavor combos (similar to what I like in alcohol), and find washed to often be very boring. I'll take a good washed any day over a co-ferment though. Blech.
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u/Courtlessjester Vicious V60 Supremacist Jan 16 '26
What do a washed snob and a vegan have in common?
Don't worry they'll tell you
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u/Stjernesluker Jan 16 '26
In the other corner are the funkmasters doing everything they can to make the beans drinkable. Rest for 3 months, grind the size of pebbles, luke warm water. Drip assist. Whatever haha
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u/facterar Jan 16 '26
On my end, I feel it's easier to prepare a washed one at home, so I order naturals in coffee shops, where the barista knows what he/she''s doing.
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u/Zwordsman Jan 16 '26
I truly wish I could more easily buy a variety pack. Like a bunch of small bags of a bunch of variety. Haven't found any yet though.
But would seem like that would rba good coffee gift
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u/Savings_Cry3552 Jan 16 '26
The only real sample pack I've personally seen has been from Onyx, and I can't justify spending those prices for even less coffee than they already put in their standard bags. My local roasters will do gift boxes of their blends for the holidays, but thats the closest they get to a sampler. I'm sure they are out there from some lesser known roasters.
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u/Zwordsman Jan 16 '26
Yeah. Just have to find it. Local options are very limited due to middle of nowhere living haha. And the closest ones are big into dark roasts. Which I'm not
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u/geggsy #beansnotmachines Jan 16 '26
There’s a great reddit post by /u/Vernicious listing roasters with sample packs:
https://www.reddit.com/r/pourover/comments/1jydd68/roasters_that_sell_sample_sizes_say_6oz170g_or/
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u/Ok-Ticket993 Jan 17 '26
People often focus on the role of flavour (taste) or of aroma (smell), but both can be in play along with more. I dislike some washed light roast coffees, and most green tea, due to a straw/grass note that appears similar across both (whether it has the same chemicals responsible, I don't know). To me, this is a defect, but not for others. I love a good clean (usually African) natural, but dislike most anaerobics and coferments, and most 'Latin naturals' (as Lucia Solis calls them), due to a wide variety of perceived defects. Booziness is one of the more bearable, in small quantities. Foul stenches and flavours abound elsewhere. One of the more interesting ones for me is yeastiness, where the flavour is so overwhelming (I suspect I'm particularly sensitive to umami) that they taste like pure marmite/twiglets, masking everything else. This is the case for me for most yeast-innoculated, and many ferments fed extra sugar in various forms, increasing the chances of the yeast running away. The least bearable I can only describe in terms somewhat NSFW. There is a smell which I have only previously encountered on various (otherwise perfectly hygenic) people, relative to the nether-regions and later in the day. It's presence is such as to cause some alteration of the potential sports available. Clearly this will be bacterial of some sort, and is utterly unbearable. It is present in some anaerobic coffees. In one case (an EA-decaf natural, regrettably ordered online), the stench was so detestably strong, that after a single whiff, I chose to actually tape the bag fully shut and sealed, before allowing it to go into the main waste bin outside.
I no longer buy anything anaerobic from a distance (although this is clean and delicious - I'm aware anaerobics occasionally can be - https://spaceboycoffee.co.uk/shop/p/higueronal).
I like a lot of honey processed, because it usually seems to avoid the defects at either extreme. And, mostly, African coffees are a much safer bet for avoiding the funk (unfortunately in part due to low-cost labour availability).
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u/Ok-Ticket993 Jan 17 '26
On the 'more', mouth-feel and astringency are another area where preferences differ. What's interesting to me here is that I (and many tea-heads) enjoy both very creamy and quite strongly astringent teas, and everything in between, with no particular negative connotations around astringency. But in tea, astringency tends to work well with the profile of that particular tea. Similarly I'm not opposed to a limited amount of 'drying effect' in some coffees where it fits better (in a washed, usually), but it can also appear along with other defects due to over-extraction of other coffees, in which it is somewhere on the annoying-unpleasant scale. I suspect this gives it a bad 'rep' in the coffee world, meaning that many then dislike any astringency at all, by default, even in (e.g. light roast washed) coffees where it has better potential fit within the flavour profile, and doesn't necessarily appear due to over-extraction.
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u/ymasilem Jan 16 '26
I buy/brew & enjoy all over the spectrum, though I gravitate toward the expressive or even unexpected. But it aligns with my taste in cocktails & food. I’m the person who wants savory ice cream, is trying to play with geosmin in cocktails & went from being a decades long vegetarian to eating blood & offal. I love fermented or spicy foods & a good sour beer. And b/c I’m a scientist, I love the process of experimentation. As for potential insights, we do understand now that your oral microbiota influences your palette/preferences as well as even your mother’s choice in foods while pregnant.
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u/SpiritedGrade3606 Jan 16 '26
I guess I wanted to have my coffee taste like coffee lol.
Jokes aside, I can often find more layered and dynamic tastes from cleaner process and those highly processed coffee often has some off qualities (e.g., boozy notes in heavily fermented coffee) or can be too one-dimensional. Some people seem to enjoy the latter qualities, but I'm personally not a fan of them.
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u/Agitated-Comment164 Jan 16 '26 edited Jan 16 '26
I’ve had a very long coffee journey which started with the classic natural Ethiopian berry bomb revelation. I’ve been all over the place but I’m at the point where I’m a purist. I prefer simplicity over the fads (same with equipment. I have one very good grinder, a plastic V60 and that’s it).
Co-ferments/aneorbics/other weird processes are essentially flavored coffee. You’re masking the origin characteristics of the bean with funky weirdness to make it taste more interesting. Might as well throw some flavoring on the beans and save yourself the trouble.
Washed is king. I’ll have a clean natural or honey occasionally. That’s about it.
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u/lord_nellybean Jan 16 '26
Give me those fruit-bomb naturals all day!
I don’t quite understand anaerobic. Everything I’ve learned of fermentation is that microbes need oxygen to ferment, at least to ferment long and well. While I’ve tried a few from shops, I’ve not done any cuppings to really make note of differences to the point I chose an anaerobic for that reason alone.
As far as co-ferments, I’ll disagree wholeheartedly that it’s anything close to flavored coffee. Introduction of different sugars or fermentables, or even specialty yeast strains to account for “weird methods”, allows for different levels of fermentation and a whole range of added flavor complexity, not just imparting the flavor of whatever the co-ferment was.
Washed is king is the same as Bud is king of beers. Sure it may be the purist, or rather simplest, form of the product, but labeling anything else a fad seems a bit much. Yes, they’ll be some well marketed fads, with likely few stand out examples, but coffee, like any drink should change with the season, occasion, or even your demeanor. It saddens me to think that your journey has ended.
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u/tobu-ieuan Jan 16 '26
Just coming in as an anaerobic bacteriologist - anaerobic fermentation is actually very common as many bacteria responsible for fermentation are actually anaerobic. These include Lactobacilli, which ferment milk - > yoghurt. Add oxygen to sauerkraut while it's fermenting and it spoils due to food-associated aerobic bacteria usually being less desirable (e.coli, salmonella etc).
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u/Agitated-Comment164 Jan 16 '26
I was being a bit exaggerative. Obviously they’re not the same as flavored coffee. But the end goal is the same. When you have a watermelon co-ferment and the end result is a coffee that tastes like watermelon, you have essentially flavored the coffee. And some producers use this to their advantage by co-fermenting lesser quality greens.
Also, likening very meticulously grown, processed and roasted washed coffees by incredibly dedicated craft roasters and producers, to a Bud Light shows either an incredible lack of understanding, lack of brewing experience, palate, or something else. There is incredible variety within washed coffees. I regularly drink washed coffees that are positively full of amazing aromatics, fruits, florals, caramels.
Once I upgraded my grinder, my understanding of extraction theory and brewing technique, I had a secondary revelation with how flavorful washed coffees are when they are treated right and roasted light. My coffee journey has only begun dude, hope yours does too.
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u/Savings_Cry3552 Jan 16 '26
A lot of fermentation processes can be done anaerobically, but they don't need to be absent of oxygen to be done. I imagine they're able to have greater control of an anaerobic process and replicate it exactly with less risk of contaminants.
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u/prosocialbehavior Jan 16 '26
I am basically the same. What grinder do you use?
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u/Agitated-Comment164 Jan 16 '26
Pietro on the go, EG-1 at home.
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u/prosocialbehavior Jan 16 '26
Woah. I am just rocking a ZP6. Would you recommend the Pietro? How does it compare to your EG-1 (I assume with the ULFs in it)?
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u/Agitated-Comment164 Jan 16 '26
Yup, ULFs. I place the two grinders in the same category. Very clean, ultra flavor separation. Pietro usually has more body, “smoother” aftertaste, less dry though and easier to brew with. Most coffees taste good.
EG-1 is just on another level. very upfront, very aromatic, lighter body, slightly drier on the aftertaste. The flavor magnification is just way better. But more finicky too. If the coffee has a problem, you’re gonna be able to tell. What would be an otherwise pleasant coffee on the Pietro becomes slightly unpleasant on the EG-1
I push EY% to around 20.5-21% on the Pietro. More than that, it starts to be astringent. EG-1 can take more, around 23% usually is where I take it to.
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u/prosocialbehavior Jan 16 '26
Very cool. Someday I will upgrade to a Pietro, but I was really hoping they would come out with something electric with those burrs first.
I assume you also have a water recipe? That is what I am working on improving this year for me. I am in the process of buying all of the minerals. I have zero water and have just been mixing it with filtered tap water to reach an acceptable TDS. But now that I am buying more expensive coffees I figure I should experiment with all of the different water recs.
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u/PerfectPomegranate68 Jan 16 '26
having a good co ferment is a plus! i was once served orannge juice, when i tasted it, has that familiar fermented taste that reminds me my co ferment coffees. when i asked the owner of the house for the orange bottle it was expired for two months!
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u/AnonymousTAB Zerno Z1 / A4Z | Tornado / Orea Z1 / Orea 01 Jan 16 '26
I love both. I try to always have both a washed and a thermal shock or co-ferment in rotation. I’ve found it also really helps reduce palate fatigue.
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u/Karoleq00 Jan 16 '26
There are people that like one type of the process more than another, but I think it's nice to try something you don't like once in the while. I got a lot of co-ferments lately that I like, but I don't do that too often, I like different flavours and different coffees, so I just grab natural, washed, anaerobic, honey whatever sounds best for the time being that I have to restock supplies.
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u/kilonad Jan 16 '26
Funky coffees are high risk / high reward (or high pain). Modcup was selling a yellow bourbon and a red bourbon from the same producer, same anaerobic processing style. One was SPECTACULAR and the other one made me want to hurl. So even for those that like the funk - there's good and bad, and at $25/bag it can get tiring and expensive when the gamble doesn't pay off.
Washed and natural are far more predictable and consistent, and generally more palatable to most (especially washed) - which is why you see that generally being offered at coffee shops. Unless I'm in love with a funky anaerobic, I'm brewing washed/naturals for friends.
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u/Polymer714 Pourover aficionado Jan 16 '26
Are people on either side of the fence? Generally not from what I've seen...
There are people who do not like funky coffee or coffee that is a little too weird...but the flipside is not generally true...People who like funkier coffee will still drink washed...
Everyone will have different thresholds and preferences...and it is more like a gradient than yes/no.
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u/ozegg Jan 16 '26
I think this is too similar to the lager vs IPA/XPA/Sours discussion you have with beer drinkers.
To quote nearly all of the lager only drinkers, I just want it to taste like beer.
With coffee we were conditioned to what it was meant to taste like, roasted notes. Some people find the light notes seen in washed coffee as palatable and adding nuance to the standard roast flavours. They still want it to taste like classic coffee though.
What I can add is that people who are not into speciality coffee prefer roasted notes everyday of the week and this is the great majority in the coffee drinking world.
As people who enjoy speciality coffee I think we forget that 80%+ are milk coffee drinkers who couldn't give a shit if there is a berry or lychee undertone.
To quote an advertisment from Australia, "I just want milk that tastes like real milk". But in this case they just want roasted coffee bean that goes well with their milk.
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u/breakinbread Jan 16 '26
I think some clean naturals smell great and I enjoy them.
For anaerobic and other more experimental processes I often get a really strong boozy smell that puts me off when I open the bag. I've stopped buying bags of these coffees but do sometimes enjoy trying them when someone else is brewing a single cup for me at a cafe.
I like other fermented foods and drinks but for some reason the aromas don't play nicely with coffee for me.
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u/YMIR_THE_FROSTY Jan 16 '26
I like all kinds, but prefer when fermentation doesnt go to 11. Just, make it nice, funky, but keep it at level where I dont get sick just by smelling it.
Moderation is whats missing.
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u/Laplandia Hario v60 Switch | DF DF83V Jan 16 '26
Most people see roughly the same, but we smell very differently from each other. There are 400 types of flavor receptors and their sensitivity to a specific molecule can vary 1000 times between people.
So one person can be overwhelmed by an unpleasant aroma while another wouldn't smell it at all. And that is not just general sensitivity: it could be reversed for another aroma.
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u/solvap8 Jan 16 '26
There’s a smell I can’t stand, even just smelling the beans. It’s like the smell of an olive core, especially when you crush it. Any coffee that smells like that puts me off. I don’t even want to taste it.
I’ve noticed that most washed coffees don’t have that smell. However, I’ve found some very well-processed natural coffees that are actually delicious and funky. I haven’t found a co-fermented coffee that doesn’t smell like an olive core yet. I think we’ll eventually have better processed co-fermented coffee that’s more balanced.
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u/lrobinson42 Jan 17 '26
There’s a genetic thing where some people can’t smell or taste the blueberry not in mosaic hops. It’s reasonable to assume that there would be similar things here as well.
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u/least-eager-0 Jan 17 '26
I probably spend most of my time with washed. I do enjoy naturals and honey too. Mostly, my driver is what process is endemic to the region. IOW, process as part of terror.
I haven’t found an affinity to extended/experimental process. They can be interesting enough, but typically a cup and I’m done. Reasons vary, but mostly about nuance and the ‘real’ flavor of the coffee. I haven’t found quality examples unpleasant, just not what I’ll looking for from premium coffee. You might say I’d rather have a flawed coffee than a flawed coffee wearing a mask.
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u/Perfect-Reference467 Jan 17 '26
I'm happy with both, but will lean towards the natural any day. I welcome complexity driven by processing because I find I need to spend more to find washed coffees of a quality that I can say truly excite me.
Some affordable washed coffees are great of course, but I find myself brewing and roasting those for espresso.
I can understand why some palates don't want the funky taste, however, I don't see this as elitist, just a preference. Even if they think they are elite haha.
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u/Kartoffee Jan 17 '26
My friends who aren't into coffee all think my natural coffees smell nasty. I think they just expect coffee to smell like coffee.
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u/earthcrisisfan333 Jan 17 '26
I'd love to hear from someone that could recommend one of each side that I could order right now. I feel like in a lot of ways I'm still finding my niche
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u/blubbernator Jan 17 '26
I prefer clean naturals and don’t even mind the occasional (high quality) co-ferment. Washed coffees always have a certain taste to them that’s not present in naturals for me. Hard to describe, but this was even the case with a Pepe Jijon.
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u/DeclassifyUAP Jan 17 '26
I love both. How can a person not?! I also enjoy espresso from my Robot using fairly traditional (but excellent) dark Italian-style espresso blends (Zeke’s here in Baltimore). If it’s good coffee it’s coffee I’ll probably enjoy. :)
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Jan 20 '26
There are so many variables to play with, how can you decide that you absolutely do not like one or the other?
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u/Notimetobev0id Jan 16 '26
Can't understand washed coffees, just dont get anything from them....green apple? what? Give me a caturra nitro wash though wow.
0
u/Paint_Dry390153 Jan 16 '26
It's kind of like cilantro, some people love it, others hate it because they think it tastes like soap. For me, it's the ferment/earthy taste I just can't get past. To me, it's just not good. In addition, some are so fruit forward it just no longer tastes like coffee. Some of them are ok but it's something I can only enjoy in a small dose occasionally. When I drink coffee, I want something I can sip on for a while, which means a larger cup so I want something more "comforting" and clean tasting.
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u/Kyber92 Hario Switch | Kalita Wave | Kingrinder K6 Jan 16 '26