I think it has to do with longer bean fermentation periods. I haven’t really looked into how they accomplish it, but it is like a miso or other fermented flavor that adds complexity. I usually have to sweeten those coffees, or add some cream to balance it out, but I do enjoy the flavors once I get them toned down a bit. I can see myself building up to drinking them black eventually.

Chocolate, nutty and some fruits. Anything floral or herbal is a no-go for me. I have been liking some funky coffees lately. I have also gravitated away from dark roasts to medium and light.