The third coffee in our experimental series, we’re super excited to have this coffee from Danilo Barbosa. An Anaerobic process with a twist; a 36 hour co-fermentation with an IPA yeast. We love what it brings to the final cup; notes of spiced rum, some citrus, and a maltiness from the beer. Fun for espresso or for filter. Boozy, not so acidic.

Region/Country: cerrado Mineiro/Brasil
Process: Anaerobic + (IPA Yeast)
Altitude: 1105m
Variety: Yellow Catuai
Notes: Spiced Rum, Lemon, Malt