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Barista at a tiny shop in Portland pulled me a shot of a natural Ethiopian and I finally got what "fruity" means
I always thought people who called coffee fruity were making stuff up. Last weekend I stopped at this little spot on Division St in Portland and the barista handed me a natural Ethiopian they had just dialed in. First sip tasted like blueberries, no joke, and I just stood there kind of stunned. I asked what they did different and he said it was all in the bean and the roast level, nothing fancy on his end. Now I've been reading up on processing methods for like 3 hours a night and my pour over at home tastes totally different. Has anyone else had a cup that basically reset how you think about flavor notes?
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