Pull & Pour's Supernatural review concerns a Colombian coffee in Corvus's Exotic range. The source describes several fermentation stages, including anaerobic, aerobic and drying-stage activity. Its headline total and listed stage durations do not add up consistently, so those figures should not be repeated as a verified processing schedule without confirmation from the actual producer or lot record.
The tasting account is a separate kind of information. The author reports cherry-candy and wine-like fragrance, pronounced cherry and grapefruit associations, a substantial mouthfeel and lively acidity. It also finds the coffee more approachable as it cools. These are the source's sensory observations, not a BeanScene test or proof of one fermentation stage causing one particular note.
If considering a present Supernatural offering, check the exact processing information rather than relying only on the dramatic name. During tasting, record sweetness, acidity and texture independently and observe how the balance changes. An experimental coffee can be discussed clearly without either dismissing it as excessive or assuming a long fermentation automatically establishes higher quality or a flavor every drinker will enjoy.
The conversation
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