Accidental experiment: I did a sidamo a while back which was unusually citrussy and acidic. I thought maybe it was mislabeled and was in reality some yirg. Anyway, next roast of the same was done Very light, just on 1C for use as cold brew. As luck would have it, I didn't get around to buying filter bags and didn't have anything else ready, so resorted to drinking it... Think of the 'I just sucked on a lemon' face.. So to cut a long story short, after 1 or two lemon sucking experiences I was ready to bin it. Bad enough as espresso, but It even tasted like it was trying to curdle the milk if you dared try it that way. Forgot about it for 3 weeks then came back for a last try before chucking it. It was now 4weeks post roast and really nice. Smooth, 'complex' flavours with only a hint of acidity, and all the sourness gone!
