The second method is mechanical, first stripping away the pulp and then soaking and breaking down the husk or parchment by fermentation. The beans are then gently released and washed and dried. We focus on bean selection, roasting, and cupping our product to insure that it reaches the highest possible pinnacle of consistent quality. Coffees from the same country may have similar characteristics, but you will find that the flavor of coffees within a country will vary greatly. Experiment and try them without milk first and then with milk and decide for yourself the best ways to describe them.
Taste is strictly subjective.