The article recounts a unique experience with a bag of 'watermelon co-ferment' coffee from Quindio, Colombia, that departed from typical coffee flavors. The author, a former barista, reflects on the evolution of coffee culture from 'third wave' coffee shops, which prioritize purity and single-origin beans, to modern trends that embrace unconventional tastes. The overwhelming watermelon flavor experienced in this coffee surprised the author, illustrating how innovative roasts can redefine expectations and expand palates in the coffee drinking community.
The weirdest coffee I've ever tasted is one I found at a coffee shop in Portland, Oregon, last fall. Like many coffee enthusiasts, I usually buy beans based on the country of origin or the reputation of the roaster, but that day something different beckoned.
As soon as I opened the bag, aroma of watermelon erupted forth. In the cup, that flavor dominated every other aspect. This was no hint of fruit. This was hyperreal watermelon, amped up to 11.
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