This is a unique experiment in coffee processing methods. Wet Process, Pulp Natural, and Natural Dry processing methods are used for a small lot of coffee all of the same varietal, from the same plot of land, and harvested on the same day. There is a clear progression of flavors and characteristics shown in the cup and it is a great opportunity to see how process affects not just the cup, but roasting as well.
Link to coffee: http://bit.ly/bG4cog
There are subtle differences that are interesting to note while roasting this coffee, like the color gradation of the silverskin in the crease of the bean in each of the different processes, or the beans resistance to the first crack and even the sound of the crack: a deep popping sound in the washed to a more crackling sound in the natural dry.
A few experiments that would be fun to try with this set:
1. Roast each process for the same amount of time and with the same amount of input or adjustment on each roast. Note how each process progresses to and through first crack and the final roast development of each coffee: any variation in the finished roast color, bean size, bean surface development, flavor development, etc.
2. Roast each to the same level (City+ preferably). What are the differences in the cup? How do the characteristics of the coffee change with the different processes?
3. Do 2 or 3 different roast levels of each process, note how roasting levels change the characteristics of each coffee. Which process tastes better at a lighter/darker roast level?
Please share your results, folks. We will have continued discussion on these coffees here.