Don't you love running a good experiment? Most recently I've been focused on cupping and roasting coffees which have been subjected to cutting edge fermentation and drying techniques all with the aim of boosting flavour.
A little while ago I wrote about coffee processed using carbonic maceration. Most recently I have been roasting coffees which are described as "Supernaturals". There are a couple of techniques which feature. Temperature can be adjusted to change fermentation rates (increasing temperature speeds up fermentation and decreasing temperature slows down fermentation). Stacking beans whilst drying and shade drying slow down drying times. These processes tend to enhance flavour, sweetness and viscosity. They're delicious but hardly subtle!
I'm opening up sales for a small quantity of an El Salvador Supernatural. When I drink the coffee I become nostalgic about salted plums... a combination of savoury/umami characteristics coupled with sweet dark fruit flavours.
To read about carbonic maceration and coffee click here
To hear about the bleeding edge in coffee click here