Green Bean & Farming
Experimental Processing: True Quality Upgrade or Only Hype? · Global Voices?
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Been thinking a lot about experimental processing. anaerobic, co-ferment, thermal shock? These past few years have been crazy, almost every roaster has ever held or at least nyobain. At first it was a very fresh, unique, even wow factor in the market.
But it's been starting to come up questions:
In some cases, it's a pretty standard flavor. But on the other hand, Not to mention consistency, sometimes the first batch is good, the next batch is different.
So now it's like a whole new phase: not just "wah this anaerobic," but starting to ask, is this really a quality improve or just a gimmick marketing?
I'm curious about your perspective. For roaster, you guys feel processing like this to help sell or it's hard to manage consistency? For those who play at Zgreen bean or even farmer, experimental processing this worth effort not really, not just from the hype side?
But it's been starting to come up questions:
In some cases, it's a pretty standard flavor. But on the other hand, Not to mention consistency, sometimes the first batch is good, the next batch is different.
So now it's like a whole new phase: not just "wah this anaerobic," but starting to ask, is this really a quality improve or just a gimmick marketing?
I'm curious about your perspective. For roaster, you guys feel processing like this to help sell or it's hard to manage consistency? For those who play at Zgreen bean or even farmer, experimental processing this worth effort not really, not just from the hype side?
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