michaelsheridan wrote:How do you feel about them generally in terms of cup quality?
What can you get consistently in a pulp natural that it is hard to get in a washed coffee?
What are the areas in which pulp naturals consistently tend to be weakest?
How do you use them?
1)If you start with a good coffee, AND the processing is perfect, the pulped natural will have increased intensity. I can pick them on dry aroma alone in a blind cupping.
2)Again compared to the washed version, they are sweeter, fuller bodied and far more aromatic.
3)They have less acidity, and if you're selling into a USA drip filter market this can be a weakness. Outside the US, an overall superior coffee with limited supply.
4)We use them mostly as expensive SO monthly specials, but our local version (New Guinea Suavee AX) is the base bean for one of our espresso blends. The Costa Rica Tarrazu Miel ("Honey") microlots we get access to once a year sell out in a week. Customer feedback is that they work across all brewing processes.