Coffee Forums banner

Experimental/funky beans

40K views 513 replies 75 participants last post by  hippy_dude 
#1 · (Edited by Moderator)
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.
 
#2 · (Edited by Moderator)
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........
 
#4 · (Edited by Moderator)
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 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 is apparently nicer than Cranhouse's according to some here.

There's also this rarity from Hasbean that I'm eying. But it feels almost a crime to use it for presso.
 
#7 ·
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.
 
#8 ·
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.
 
#21 · (Edited by Moderator)
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.

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.
 
#22 · (Edited by Moderator)
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.
Sounds really good and it's new to me that they let you choose between espresso and filter roasting profile of the same bean.
 
#23 ·
That looks interesting Martin. You V60ing it? I've yet to try anaerobic, need to educate myself a bit on how they taste, not just read about new processes! My only brewing method is aeropress at the moment and I am wondering if it really gets the best out of a bean like that.

___
Eat, drink and be merry
 
#24 ·
double post sorry
 
#35 · (Edited by Moderator)
Great thread! Horsham's Bwishaza thick layer natural is pretty funky but, if I'm honest, it's not the slug of Parliament-level funkiness I remember from last year's lot. Their (Horsham) El Mirador was super funky, probably more so than this year's Bwishaza. Just took the Crankhouse Pineapple Candy out of the freezer so looking forward to seeing where yeast innoculation registers on the funkometer
 
#36 ·
Great thread! Horsham's Bwishaza thick layer natural is pretty funky but, if I'm honest, it's not the slug of Parliament-level funkiness I remember from last year's lot. Their (Horsham) El Mirador was super funky, probably more so than this year's Bwishaza. Just took the Crankhouse Pineapple Candy out of the freezer so looking forward to seeing where anaerobic fermentation registers on the funkometer
Ha! Loved Bwishaza, but yes, not exactly Funk Town.
I've opened and started using Black Cat's Pineapple Candy despite it being super fresh (June 2) because I simply ran out of beans.. Familiar, but slightly different (from Crankhouse's), has a more grassy taste in a flat white. Trying different ratios now (18/45, 18/38) to make it a bit punchier.
 
#42 · (Edited by Moderator)
Just noticed a new Hasbean entry. (Green apple, dark chocolate, brown sugar, black tea). The page says it's washed, wet fermentation, so will probably have some kind of funk going on.

With this coffee, you'll get a bright zing of acidity up front, which reminds me of green apple. That's backed up by dark chocolate and a malty sweetness which slips into soft brown sugar on the finish. On the aftertaste the Longberry varietal really stands out with a hit of black tea.
Sounds nice aaaand won't rob the bank at £9.00 per 250g.
 
#43 ·
Swapped my V60 papers around today - from the Japanese raw to Dutch white (which I normally dislike). Didn't change the grind setting or dosing and brewed 15g of pineapple candy. The process took a minute longer if not more because of the paper and really brought up the "fermentiness" for me. Nice nice nice.
 
#44 ·
Funny I brewed this to reduce the fermenty/beery taste as I thought it was quite overwhelming and not in a pleasant way. Lower temps and courser grind with pulse pours really brought out an identifiable pineapple sweetness while retaining the unusual taste from the processing but very much in the background.
 
  • Like
Reactions: Zeak
This post has been deleted
This post has been deleted
#49 ·
I put this picture on the postie thread, it is the triple 125g tasting pack from Hasbean. The Finca La Pira anerobic is funkier than a disco dancing moose in an afro wig transported from the 70s

Froze the other two packs as I have LSOL samples inbound and a surfeit of beans on the go at the moment so will report back on the funkyness of the others soon as I open them
a16e2552e5ad3f139a8aed181d2db8f6.jpg


Sent from my Pixel 2 using Tapatalk
 
#51 ·
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 love it, most other people's reaction has been something along the lines of "what the #@!* is this?!" which I find hilarious... Needless to say I only give them a taste because it's rather expensive per cup...

Just had my first flat white with the Django Ugandan beans. Funky natural for sure. Need a bit of tinkering, got 15:30 in about 22 seconds at a relatively fine grind but think it could do with going a bit finer.

Sketchy latte art, I'm sure others can do better!

Food Tableware Wiener melange Drinkware Flat white
 

Attachments

#100 ·
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 love it, most other people's reaction has been something along the lines of "what the #@!* is this?!" which I find hilarious... Needless to say I only give them a taste because it's rather expensive per cup...
Just had my first flat white with the Django Ugandan beans. Funky natural for sure. Need a bit of tinkering, got 15:30 in about 22 seconds at a relatively fine grind but think it could do with going a bit finer.
Sketchy latte art, I'm sure others can do better!
<img alt="IMG_20200618_134947.thumb.jpg.d844c1f169fd81ba135f70a0e8a20921.jpg" data-fileid="41391" data-src="<fileStore.core_Attachment>/monthly_2020_06/IMG_20200618_134947.thumb.jpg.d844c1f169fd81ba135f70a0e8a20921.jpg" src="https://www.coffeeforums.co.uk/applications/core/interface/js/spacer.png">
I really enjoyed the ugandan natural from Django. Although I wouldn't describe as funky just a straight up fruit bomb. Massive hit of blueberry.

I'm currently finding Ugandan Naturals as my go to, replacing Ethiopia

Sent from my SM-G950F using Tapatalk
 
#52 ·
Think I have nailed Das Almas.

Quite fine grind 12.5 on Niche 95 degrees 17gr in 42 out in 50 seconds.

I can hear screaming roasted peanuts in the cup lol. Very well balanced with green apple sourness. Loved it.
 
  • Like
Reactions: Skizz and jaffro
#55 · (Edited by Moderator)
So, officially, half a bag in, I don't like that Myanmar. Tried a few V60 recipes, even presso'd it and it's just a bit bland. Have a feeling it's a bit over-roasted, all I can taste is bitterness and chocolatey vibes. Nothing else. Has a good caffeine kick though. Hopefully Costa Rica is better. BTW they didn't reply back re: roast date, so screw them.
 
#56 · (Edited by Moderator)
That's disappointing. If you've got an AP then maybe try a really coarse and really long brew. I've found that can sweeten things up with some beans. With others it can make 'em a bit overpowering or slightly acrid, but worth a try. I rarely go over four minutes but that's generally enough to shed more light on the bean if I'm struggling with shorter brews or shots. Others go way longer and report great results.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top