Personally, I find the aroma of the coffee itself much more appealing, but I guess that’s all a matter of preference, right?

I’m also a bit concerned about the deterioration of the green beans during anaerobic fermentation.

The fruity aroma is strong, but there’s also a hint of fermentation, which seems a bit controversial.

• This topic was modified 2 months, 3 weeks ago by Banane.
• This topic was modified 1 month, 2 weeks ago by Banane.
• This topic was modified 1 month, 2 weeks ago by Banane.