QUOTE(Bryan89 @ Nov 7 2018, 10:40 AM)
Do you guys mean during processing they add certain flavour to cover up the defects? Or They manipulate the beans thru processing?
Traditionally "processing methods" are the way farmers use to get rid of the cherry flesh in order to reach the beans.
Eventually the farmers discovered that different processing methods impart a different flavor profiles to the coffee, naturally.
The washed coffee usually tastes cleaner and much elegant; where the natural coffee tastes much complex due to more fermentation happening but sometimes it could lead to unwanted flavor.
However, how do we define "unwanted" flavor? I have tasted a coffee from an experienced roaster and it was strong in strawberry and peach flavor. Guess what, the roaster told me that the coffee was bad due to "strawberry" being an unwanted flavor from "over fermentation". However, if a coffee contain strong strawberry flavor note, it will score very high mark on the cupping table nowadays.
In my opinion, not only people's taste preference being subjective, it also links to the change of the coffee culture's trend.