NAQ

Questions Unasked

Most websites feature a "Frequently Asked Questions" section. Since Oil Slick is relatively new, I'm addressing never asked questions before they arise.

The key question in purchasing new coffee is its taste, which largely depends on the processing and roasting methods.

Q: What does naturally processed coffee mean and why does it matter?

A: Naturally processing coffee involves drying entire coffee cherries, unlike methods that remove the pulp first. This method imparts a brighter, more acidic taste with fruitier, floral notes, in contrast to chocolatey, nutty flavors. Remember, this is a general guideline, not an absolute. For more details on natural processing, read here: Natural Process Coffee.

Q: What about washed processed coffee and its importance?

A: Washing coffee means removing the skin and mucilage. The seeds are then soaked and fermented to minimize pulp residue, influencing the roasted coffee's flavor. Washed coffees generally have lower acidity and less floral, fruity notes, leaning more towards balanced chocolatey and nutty flavors. This is a typical characteristic, not a strict rule. Learn more here: Wet Process.

Q: How does a medium roast compare to light or dark roasts?

A: Our medium-roasted beans are brown, mostly smooth, and slightly shiny. Medium-dark roasts are fully smooth and shiny, while medium-light roasts are somewhat wrinkly, less shiny, and might have uneven coloring. My roasting approach focuses on highlighting balanced, clean, chocolatey, nutty, and caramelly flavors. Too light a roast yields overly floral and fruity notes; too dark leads to a smoky, ashy, heavy taste.