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Hey. To my surprise I couldn't find a thread here on all things experimental (anaerobic, yeast inoculation, thick layering etc). I'm all about the funk these days and nothing else excites me somehow.

In the last couple of months I've tried some amazing stuff from Horsham (Bwishaza Thick Natural), Crank House (San Pedro Pineapple Candy), Hasbean (Costa Rica Sumava Lactic Fermentation), Mad House (some funky anaerobic thing) and loved them all both as a filter and espresso (to some people's surprise).

Just want this to be a little cosy (albeit niche?) place for everyone to post links to similar beans, comment etc.

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Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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Hey. To my surprise I couldn't find a thread here on all things experimental (anaerobic, yeast inoculation, thick layering etc). I'm all about the funk these days and nothing else excites me somehow.

So I can report back on a couple...  Crankhouse's Colombia XO is the weirdest but potentially greatest bean I've tried. It's literally punch of funky rum with fruity notes in the background. I lo

Had these two turn up from Crankhouse today with roasting dates from about a week ago, so good to go! The Colombian 'Diego Samuel Bermudez' is elegant, smooth and sweetly perfumed. The plum tasti

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Great thread Zeak. Sounds like the type of beans I go for, although I haven’t tried some of the processes you mention. However, I almost exclusively buy natural these days for intensity of flavour. Just on with these from Craft House, which whilst great, aren’t quite in the James Brown league of funkiness. Looking forward to some interesting recommendations on here........

 

https://www.crafthousecoffee.co.uk/collections/coffee/products/colombia-santa-barbara

 

 

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Yess, first customer (to this thread)! I might need to give South American SOs a try again as last few bags were mostly African, half way through Rwandan Sholi at the moment. I drink mostly espresso during lockdown as I have a 24h access to my machine and find most of the espresso-specific beans quite...boring? Obviously there's a bottle neck in a form of my pretty mediocre setup and I might not be getting the full picture, but I'm trying my best. Having said that, the aforementioned Bwishaza made me order another bag and used it solely for espresso. It was a proper 'Wow, now that's cool!' moment.

I might give the Pineapple Candy another go but this time grab a kilo(yolo) from Black Cat. Horsham's Pineapple Candy is apparently nicer than Cranhouse's according to some here.

There's also this Costa Rican rarity from Hasbean that I'm eying. But it feels almost a crime to use it for presso.

 

 

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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2 hours ago, Zeak said:

Just want this to be a little cosy (albeit niche?) place for everyone to post links to similar beans, comment etc.

Nice idea, like a little reference tool. I'm buying random coffees from roasters people on here speak well of but any further info on them will be interesting.

I'm not getting on with the Crank House San Pedro Pineapple Candy though, I've only had 4 cups out it I think, can't say I'm looking forward to more unfortunately.

Sage Barista Express.

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28 minutes ago, CocoLoco said:

Nice idea, like a little reference tool. I'm buying random coffees from roasters people on here speak well of but any further info on them will be interesting.

I'm not getting on with the Crank House San Pedro Pineapple Candy though, I've only had 4 cups out it I think, can't say I'm looking forward to more unfortunately.

Surprised to hear this. I have the same coffee on at the moment and I can honestly say if I drowned in a vat of it I'd die a happy man. I don't have a busting lot left now and I am already looking forward to next years crop arriving.

www.blackcatcoffee.co.uk

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11 minutes ago, BlackCatCoffee said:

Surprised to hear this. I have the same coffee on at the moment and I can honestly say if I drowned in a vat of it I'd die a happy man. I don't have a busting lot left now and I am already looking forward to next years crop arriving.

I surprised myself. I have quite varied tastes, I paid £300 for a tasting menu at the Ledbury but my favourite cheese is McDonalds square cheese. Thought I'd try some higher end coffees with these strange flavours, but maybe I'm a 'chocolate and hazelnut' kind of guy. Wish I'd kept the bag, I'd send it to Zeak.

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Sage Barista Express.

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Surprised to hear this. I have the same coffee on at the moment and I can honestly say if I drowned in a vat of it I'd die a happy man. I don't have a busting lot left now and I am already looking forward to next years crop arriving.
Haha. Just stole another kilo from you .)

Was casually reading about anaerobic and other experimental fermentation processes today and what surprised me was that, by the looks of it, it is a fairly new thing that's just starting to get momentum. Is that so?

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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1 hour ago, CocoLoco said:

I surprised myself. I have quite varied tastes, I paid £300 for a tasting menu at the Ledbury but my favourite cheese is McDonalds square cheese. Thought I'd try some higher end coffees with these strange flavours, but maybe I'm a 'chocolate and hazelnut' kind of guy. Wish I'd kept the bag, I'd send it to Zeak.

The Ledbury thou is one of my favourite restaurants 👌🏻 I quite liked it in expresso tbf very very fruity haha

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BE - White niche - V60 - Joey custom tamper - WPM - Acaia lunar 

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42 minutes ago, Joe shorrock said:

The Ledbury thou is one of my favourite restaurants 👌🏻 I quite liked it in expresso tbf very very fruity haha

Yeah it's great, among the world's best according to those that rank these things.

It definitely is fruity! Of all the notes I've tasted so far, I think the pineapple flavour in this Crankhouse might be the strongest. There was a lot of raisin in the last Artisan one I had, (Janzoon?), but this is on another level. 

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Yup. Also available from Black Cat and Crankhouse. Some people say that Horsham's version is more palatable/less funky? I loved CH's version tbh.

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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10 minutes ago, Apr1985 said:

Not tried that bean. But the roaster are local to me and have been great whenever I have been to see them!!

I’ve only been there couple of times, what else have you tried? 

BE - White niche - V60 - Joey custom tamper - WPM - Acaia lunar 

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15 minutes ago, Joe shorrock said:

I’ve only been there couple of times, what else have you tried? 

They had a really nice Yirgacheffe late last year that was natural process that was really good as filter

and I get the decaf whenever I visit as I hate trying to dial in decaf so stick with theirs 😀

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22 hours ago, Zeak said:

Haha. Just stole another kilo from you .)

Was casually reading about anaerobic and other experimental fermentation processes today and what surprised me was that, by the looks of it, it is a fairly new thing that's just starting to get momentum. Is that so?

I am starting to see anaerobic fermentation popping up on offer lists more frequently but it is still a very small proportion of coffee.

It does add an unusual edge to coffee and only works for certain lots. I personally I really like it. I am hoping at some point to see if I can get in the same coffee one fermented and one natural. I would like to offer them as a pack so people can compare them. That is for the real nerds amongst us 😁😁

 

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I am starting to see anaerobic fermentation popping up on offer lists more frequently but it is still a very small proportion of coffee.
It does add an unusual edge to coffee and only works for certain lots. I personally I really like it. I am hoping at some point to see if I can get in the same coffee one fermented and one natural. I would like to offer them as a pack so people can compare them. That is for the real nerds amongst us
 
Oh man, sick idea!

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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I'm too much of an amateur to attempt to describe it accurately but a couple of people I know have tried and recommended this, I enjoyed it and it certainly was something I've never tried before.

https://cliftoncoffee.co.uk/shop/coffee/single-origin/panama/

Quote

 

Tasting notes

GUAVA / PASSIONFRUIT / BLACKBERRY

Rocosa Montana translates directly as the Rocky Mountain and is located in Santa Clara, Panama. Processed exclusively by Allan Hartmann, we have bought directly from this farm for the last 3 years and have developed a very exciting relationship.
This year we decided to experiment with fermentations that are usually used exclusively for Geisha’s in Panama. Fascinated by the effects that controlled fermentation has on flavour we asked Allan to anaerobically ferment this Caturra with natural yeasts apparent in the air. After 18 days of stable fermentation the cherries are then pulped and dried on raised African beds for a further 8 days. We have been blown away by the complexity found in this coffee.

 

I really enjoyed it, worth a go.

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I'm too much of an amateur to attempt to describe it accurately but a couple of people I know have tried and recommended this, I enjoyed it and it certainly was something I've never tried before.
https://cliftoncoffee.co.uk/shop/coffee/single-origin/panama/


Sounds really good and it's new to me that they let you choose between espresso and filter roasting profile of the same bean.

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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Noticed that Origin is usually roasting on a slightly darker side or medium than I like, so I'm a bit hesitant. But it does sound great.

Gaggia Classic '96 (OPV mod / Rancilio wand/PID) + Niche Zero

 

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