On my journey from cheap coffee into specialty coffee, the style that I’ve enjoyed the most is natural process. Not only are the flavours very good themselves, but I think that it’s the perfect encapsulation of why specialty coffee as a development in the industry has been fantastic because it’s such a far departure from the stereotypical “burnt and bitter” profile most people associate with coffees.
In terms of decaf, I can’t super notice a difference in flavour, but I’m partial towards the Swiss Water process as my spouse can’t have appreciable amounts of caffeine due to some health issues, but they love coffee, and Swiss Water coffees are the only ones they can consistently drink without ill side effects.
On my journey from cheap coffee into specialty coffee, the style that I’ve enjoyed the most is natural process. Not only are the flavours very good themselves, but I think that it’s the perfect encapsulation of why specialty coffee as a development in the industry has been fantastic because it’s such a far departure from the stereotypical “burnt and bitter” profile most people associate with coffees.
In terms of decaf, I can’t super notice a difference in flavour, but I’m partial towards the Swiss Water process as my spouse can’t have appreciable amounts of caffeine due to some health issues, but they love coffee, and Swiss Water coffees are the only ones they can consistently drink without ill side effects.