I am new to single varietal coffee (I have been drinking singles for just over a year but not really “thought” about it). I have a subscription with White Rose Coffee and have bought a few top up bags from Rave, James Gourmet and Jolly Bean Roastery (possibly a couple of others)
Theses have mainly been used for filter (v60 and moccamaster) and some of the less acidic ones for espresso
Generally the coffee has been good and we have enjoyed trying to spot flavours etc.
However I have now had two bags of coffee (from different roasters) I find pretty much undrinkable, to me it has a smell and tang of sour milk.
I didnt record the first coffee so dont know what it was (I actually thought it was just a bad batch or something) and dont want to call out a roaster for what may for all I know be a prized characteristic but I can say the second bag was a columbian, natural geisha (my only geisha so far). This has settled down having been left but still not that “nice” to my palette
Now I understand its horses for courses and I am always reminded of the first time I tried a chardonnay and I took it back to the off license I used and asked the owner if there was something wrong with it. She confirmed there wasnt took it home for herself and gave me a nice bottle one of my more usual bottles instead :)
But I am wondering if there is something I should be avoiding in tasting notes or processing that would give this flavour.
Thanks for any help