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In this episode, I share my honest, unfiltered predictions about two co-ferment coffees I roasted about a month ago — a Colombian carbonic honey green apple and a Colombian carbonic honey peach, both from Royal Coffee's Crown Jewel selection. Before I even take a sip, I walk through what I'm smelling, what I'm sensing, and what I genuinely expect these coffees to deliver. The green apple is one of the most intensely aromatic coffees I've ever smelled fresh off the roaster, and a month later it still hasn't died down. The peach carries a blood orange quality that hits you immediately. I share my raw, pre-taste impressions and lay out why I think these coffees will be loud, one-dimensional, and ultimately a novelty — powerful on the first sip, but not something I see myself reaching for on a regular morning.

I also use these coffees as a launching pad to explore something I've been sitting with for a while: the bigger question of what co-fermented and processed coffees are really doing to the specialty coffee world. I draw a direct line between these coffees and the flavored coffees I used to make with alcohol infusions, and I ask the uncomfortable question — are we actually elevating coffee, or are we just bored with what coffee naturally tastes like? By listening to this episode, you'll get an insider look at how a coffee roaster thinks before tasting a trending coffee style, and you'll walk away with a framework for questioning whether premium processing truly adds value — or just adds noise.

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