Hey everyone,
I thought, as this is a pretty small community, it would be interesting to have a discussion on everyone’s favorite rosters in their region/country and what kind of coffee you like best from there.
In Belgium, I really like Mok Coffee in Leuven. They have some solid Ethiopian roasts.
I had a really hard time figuring that out as well, until I got into food fermentation. There are certain aspects of flavor and scent like boozy fruits or muskiness that are generally referred to as “funky”.
A lot of it comes down to the processing method for coffee. For natural processes where the coffee cherry’s fruit body is left on the bean during fermentation, you’re a lot more likely to get these funky notes.
For “washed” processes where the fruit body is removed before fermentation, you get more of the flavor from the coffee bean itself. These tend to be more “clean” in flavor notes.