Experimental coffee is definitely a thing on the specialty coffee stage nowadays and after the strawberry fermented coffee that I had recently, now it us time for another experimental fermented coffee. As you can see from the topic and from the photos, this time we have a banana infused coffee.
I found these ripe bananas in our refrigerator and thought that they will be the perfect companion for these coffee photos.
Colombia Banana Fermentation coffee is, as far as I know the fitst experimental coffee in the arsenal of the company. By definition on the Dabov Specialty Coffee website, this coffee was fermented with bananas and wine yeast and it undergoes 72 hours of honey anaerobic fermentation. The word āhoneyā means that part of the pulp remains on the beans, thus creating a more fruitful flavors.
On the label it is said that this coffee is medium-light roasted, but after a proper inspection by the expert(myself) I think it falls closer to medium roast. Anyway, it is not that dark so it has to be quite pleasant brewed on filter, as well as espresso. But I think that this coffee should be first tried on my V60.
This means that the manual hand grinder should get into action. Fast and easyā¦
Girst impressionas when opening the bag and grinding the beans is that there is not that strong banana aroma as in the strawberry coffee, but there is some fermented banana note. It reminded me a lot the aroma of durian fruit. This fruit is one of the most famous in the region of Thailand and has very ripe and fermented, strong aroma, sometimes defined as rotting fruits and not that pleasant at all. The Colombian coffee is very conservative in its ādurianā aroma, and so far is great.
Because the roasting is a bit darker, Iāll go for a bit cooler water, 88-89 degrees centigrade. When I poured the ground beans with hot water, a strong banana aroma was released. It is quite fascinating how the aromas shift with the different phases of coffee preparation. I am sure that the final cup will bring me someting additional, though similar to the whole image of the coffee.
I needed a bit more than 3 minutes to brew this coffee. The next time I can try to push back the grinding size a little bit, targeting at least 3 minutes and a half brewing time.
Time for serving! (This time I found some fresher bananas, which make a photos a bit better looking š)
After the not so good taste of the strawberry coffee I expect a bit better and balanced cup this time. The price isnāt that low and doesnāt correspond well with the quality. This time it was differentā¦
The first sip brought me a beautifully balanced and clear taste. Bananas are more probounced in the aroma than the taste, which brings tropical vibes of ripe pineapple with a touch of chocolate liqueur. The harshness or the strawberry coffee isnāt present in the Colombian banana which is wellcome by my exquisite coffee palate. š
Overall, I liked this experimental coffee a lot and I am happy to be a part of this interesting coffee world. It seems that from now on, the tastes will be constantly shifting and there will always be something new and interesting on the market.
Would you like to try such an experimental coffee?
Wish you a wonderful new week full of great coffee emotions. See you soon and be happy!
Bye!
