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Not sure what if there's a question in there?
I've come to learn what I like just from trying absolutely everything I can over the years, which led me to understand that I prefer washed coffees grown at higher elevations, that are acidic and taste like berries/stone fruit and are lightly roasted. Therefore I almost exclusively buy Ethiopian Yirgacheffe (or other high altitude Ethiopian coffee) or Kenyan AA coffee. But it did take a good few years to figure that out. And every time I deviate away from something similar to these, I regret it.
If I look at tasting notes and see words like: chocolate, nutty, caramel, I immediately know its not the coffee for me.
Figuring out I didn't like naturally processed coffee was a big one for me as well. They always had a weird earthiness to them that I didn't like, so now I only buy washed coffee.
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Keep your eyes peeled for roasters offering the same coffee processed in different ways. I did a triple pack of Ethiopia Yigracheffe from Haru washing station with washed, honey and natural process. I’m not planning on doing it again as it was a bit niche for my customer base and didn’t sell that well but some roasters will do it from time to time.
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JB
Stevethecoffee
@M4xime
I want to try and learn a bit more about the different processes and how they impact coffee beans to appreciate and understand my pour over cups a bit more and be able to be more consistent on buying what I like.
At the moment, I mainly have a few different ways of "analyzing" results and don't know how to differentiate (apart from African coffees vs South America really):