Nicaragua Encanto Pulp Natural
It's not the cold ferment. But that doesn't mean it's good. It's just not that, ok. Just to be clear here.
I like pulp naturals. If you've had Jawn, you've had a pulp natty. If you've had 7th inning you've had one. I'm always leerying of describing espresso because more than 50% of people perceive it totally differently than how I'm talking about it but here goes nothing. They kind of do this quasi espresso thing and within craft coffee a pulp natural is a fairly common component in espresso (brazil being the big origin) so chances are you've had some kind of thing that is in the realm of it. Do you taste the process or the coffee here? Well pulp naturals are this sort of inbetween process that's not a natural so you don't totally taste it but it does lend towards making it a bit more chocolatey in general. I'm catering too hard to the GROSS espresso crowd and also simultaneously to the espresso tds meter people too.
When there is a light roasted pulp natural I almost always, by default, get it. Naturals I tend to pause. I look for notes and origin info etc. If it's a brazil pulp natty and dark - I've had jawn a million times I don't need it again - but if the Mierisch's have one I always want it. I should put some kind of official "jamie likes x when" post somewhere. If you are a light roasted espresso nerd, buy this today. If not you'll still dig the cup profile especially when the weather isn't as hot and kind of chilling but not cold. It's a good fall coffee.