This microlot coffee is the child of both traditional processing method and modern artisan technique, borrowed from wine-making.
Having gone through purple honey process and carbonic maceration, sugars in the cherry compounds are broken down by microorganisms, resulting layers of flavours and aroma in this coffee.
Upon the first sip, you will get a honey-like mouth feel, with hints of spices and sweet grape candy.
When it is warm, you will taste mango and pineapples in it. As it cools, we also get hints of brandy.
This is a delightful cup no matter how you brew it, either black or with milk. As a milk beverage, this coffee reminds us of mango lassi!
If you are up for a one-of-a-kind coffee, this is what you are looking for.
|Region||Circasia Quindío, Colombia|
|Elevation||1550m - 2050m|
|Process||Purple honey Carbonic maseration|
|Roast profile||Medium roast|
|Tasting Notes||Cinnamon, Grape Candy, Manuka Honey|