Coffee’s an interesting lens for how taste works. Not many foods or drinks get flavor notes. Wine, of course, and spirits and beer. Vinegar. Coffee and tea. Very few solid foods; sometimes good dairy, which is often grassy. Chocolate. That those foods contain so many different chemical compounds we can perceive, enough that we actually point toward other foods, is a delight. I wonder how many people realize how fortunate we are to have that ability.

I’ve never gotten strawberry out of a pure coffee before, but I’d love to. I have had strawberry coferments that were good but had the grace of a sledge hammer. I’m sure this tastes more integrated.