Hi Rocky, if you pull it as a ristretto, you're going to lower the EY even more; like you might be at 16% or something, so you will reduce the chance of picking up any more aroma that way. To have a hope of getting it, you're going to have to pull longer shots. You'll probably want the group to be backflushed and very clean. Depending on the roast level, you might find that something like making a french press with a fairly coarse grind, stirring after about 4 min and letting it steep for about 10 min is the best way to get aroma from it.
I have no idea if the coffee is good or not, but it does illustrate the main difference between washed and natural process coffees. Washed coffees tend to be utterly free of defects, but more mild and less intense in flavour. The best washed coffees can have jasmine and coffee blossom, but I've never tasted that in naturals. You can get some of the very best washed coffees that are quite intense in flavour, but they're rare. Naturals have more obvious and intense fruit flavours, and often faults, taints or off-flavours that fall short of that. Tim Wendelboe had Gilberto Baraona on his podcast recently. He is an El Salvadorean cup of excellence winning coffee producer, and he commented that the percentage of naturals that he is selling now has gone up, and I suspect that that's probably going to be the trend. Ona/Project origin's other proprietary made up name carbonic maceration profiles are much more like naturals; the "Amber" is more restrained; the "Jasper" and "Indigo" are really intense. Shame that the super pricey coffee that you got wasn't one of those, since they may have been more to your tastes (I can't stand "Jasper" and "Indigo", personally, but they are distinctive and those flavour profiles seem to be what is commanding the most at auctions - not just the Project Origin/Ona trade names, but those flavour profiles in general - so I'd encourage people to try them and make up their own minds. Edit: just to add that they offer these processes with much cheaper coffees).
I have no idea if the coffee is good or not, but it does illustrate the main difference between washed and natural process coffees. Washed coffees tend to be utterly free of defects, but more mild and less intense in flavour. The best washed coffees can have jasmine and coffee blossom, but I've never tasted that in naturals. You can get some of the very best washed coffees that are quite intense in flavour, but they're rare. Naturals have more obvious and intense fruit flavours, and often faults, taints or off-flavours that fall short of that. Tim Wendelboe had Gilberto Baraona on his podcast recently. He is an El Salvadorean cup of excellence winning coffee producer, and he commented that the percentage of naturals that he is selling now has gone up, and I suspect that that's probably going to be the trend. Ona/Project origin's other proprietary made up name carbonic maceration profiles are much more like naturals; the "Amber" is more restrained; the "Jasper" and "Indigo" are really intense. Shame that the super pricey coffee that you got wasn't one of those, since they may have been more to your tastes (I can't stand "Jasper" and "Indigo", personally, but they are distinctive and those flavour profiles seem to be what is commanding the most at auctions - not just the Project Origin/Ona trade names, but those flavour profiles in general - so I'd encourage people to try them and make up their own minds. Edit: just to add that they offer these processes with much cheaper coffees).

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