Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
One of my favorite experiences with coffee is to try similar coffees side-by-side. Whether it is the same coffee roasted by different roasters or coffees from various regions of the same origin, it’s fun to compare coffees that have similarities against each other. One of my favorite ways to do this is with the same coffee that has been processed differently. I had that opportunity with the Baroida coffees from Rabbit Hole Roasters. Each coffee was from the same origin, same region and same farm. The only difference between them was how each was processed—one was washed, one was honey and one was natural. The differences between the coffees was incredible. The washed one featured notes of chocolate and raisins and the honey was incredibly sweet with prominent notes of dark fruit and berries. It was this natural though that really stole the show with its incredibly complex fruit profile.
This naturally processed coffee from Papua New Guinea began with an incredibly intense and boozy fragrance of over ripe tropical fruit. There were notes of pineapple, papaya, banana, mango and berries all mixed together. The flavor featured intensely fruity notes that were tropical-toned, but also with notes of berries and stone fruit. The acidity was citrus-toned, sharp yet also balanced. The body was surprisingly heavy and syrupy. The sweetness was one of the most dominate characteristics of the coffee with an intense fruit profile. The fruity sweetness and syrupy body lingered long into the finish.
The Bottom Line
Comparing the three processes side-by-side, it was incredible how different they each were. While all three coffees were delicious, this naturally processed coffee was the stand out for me. With a fruit-toned profile more complex than almost any coffee I’ve tried recently, it was incredibly fun to drink and explore.