This is what happens when a roaster and a coffee farm push the boundaries of fermentation science. Goshen Coffee's head roaster Connor collaborated directly with the team at Finca Idealista in Guatemala to explore experimental yeast inoculation, and this Pacamara lot—fermented with Kveik, a traditional Norwegian farmhouse beer yeast—delivered the most compelling results of the entire project. Secret Stash #52 represents a fascinating intersection of coffee processing and brewing culture, yielding a cup that defies conventional flavor expectations.
Tasting Notes
The first sip reveals waves of tropical fruit—think ripe mango and passionfruit—followed by candy-like sweetness that recalls fruit chews or taffy. As the cup cools, delicate floral notes emerge, reminiscent of jasmine and orange blossom. The finish brings an unexpected mineral quality, dry and structured like a crisp white wine, with a lingering salinity that adds complexity. The body is silky and layered, the acidity bright but balanced, making each sip a journey through distinct flavor territories.
Brew Methods
This coffee shines brightest in pour over methods—V60, Chemex, or Kalita Wave—where the clarity of the floral and fruit notes can fully express themselves. The mineral finish becomes particularly pronounced when brewed clean and hot. French press works beautifully if you want to emphasize the silky body and tropical sweetness. We'd suggest avoiding espresso with this one; the delicate fermentation characteristics can get lost under pressure, though adventurous home baristas may find interesting results with lower-ratio lungo shots.
About the Roaster
Goshen Coffee operates out of San Diego with a commitment to sourcing rare microlots and experimental processes. Their Secret Stash series showcases the coffees that excite their roasting team most—limited releases that represent innovation at origin.
Not sure about grind settings for your brewer? Clive's team can walk you through dialing in this unique lot and recommend equipment pairings that'll help you taste every layer of this fermentation experiment.