I thought I had a good idea of what a fermented taint was but with discussions here and some of Tom's latest coffee descriptions I am just confused now. So the question is: when does Intense Fruit cross the line into a Fermented Taint? Thanks, David
Not an easy question, and exactly the point of offering these 2 coffees that push that limit: Ethiopia FTO Lekempti Dry Process and (to a much lesser extent) Juan Francisco El Salvador. Partly, it is subjective ... on the other hand, a truly fermenty coffee will fade within a few months, and just taste dirty.