Experimental process coffee
"Experimental" is a catch-all for processing that does not fit the established categories — co-fermentation with fruit, yeast inoculation, thermal shock, carbonic maceration borrowed from winemaking.
There is no standard, which is the point and also the problem. Two bags labelled experimental may have nothing in common beyond the producer trying something. Good roasters describe what was actually done on the label.
The honest summary: at its best this work has expanded what coffee can taste like, and at its worst it makes provenance irrelevant by burying the origin under fermentation flavour. Worth trying with curiosity, and worth asking what was in the tank.
- Coffees in the catalogue
- 2
- Origins
- Colombia
- Common notes
- lychee, rose, tropical, peach and candy
- Price range
- $21.00 – $29.00
Common questions
What does experimental mean on a bag of coffee?
"Experimental" is a catch-all for processing that does not fit the established categories — co-fermentation with fruit, yeast inoculation, thermal shock, carbonic maceration borrowed from winemaking.
What does experimental coffee taste like?
Across the 2 experimental coffees in this catalogue the most common tasting notes are lychee, rose, tropical, peach and candy.
2 experimental coffees in the catalogue
- Geisha Luna Bermudez — Hydrangea Coffee Roasters. lychee, rose and tropical. $29.00 / 227 g.
- Pink Bourbon Peach — Hydrangea Coffee Roasters. peach, candy and floral. $21.00 / 227 g.