Sometimes you taste a coffee and its flavour is so intense, outspoken and unnatural that you question where the line between ok and not ok is in the context of crazy tasting specialty coffee.

Some swear it’s all natural, just a new technique in fermentation or a lucky coincidence. Others blow the whistle on producers saying they are adding flavouring to the fermenting coffee cherries.

We taste a fair amount of coffee and this one is on the line, maybe crossing it into the land of not ok.

Why do we have it? Well…. if you never try you will never know right.

 Enjoy it, or not…