Toasted Coconut, Creme Brulee, Pineapple
Quimbaya, Colombia - Finca Sicilia
Co-fermented with Coconut & Mango
Photo Cred: Drew Beeson
This Caturra variety co-ferment is a collaboration effort between Pedro Nel Salazar & Edwin Norena. For those in search of a dramatic break from tradition - this multi-stage carbonic macerated coffee will leave you shell-shocked. For the mixologists in the room - this one is for you. Pair it with a variety of adjuncts or enjoy it flawlessly on its own.
Toasted Coconut, Creme Brulee, Pineapple
Quimbaya, Colombia - Finca Sicilia
Co-fermented with Coconut & Mango
Photo Cred: Drew Beeson
This Caturra variety co-ferment is a collaboration effort between Pedro Nel Salazar & Edwin Norena. For those in search of a dramatic break from tradition - this multi-stage carbonic macerated coffee will leave you shell-shocked. For the mixologists in the room - this one is for you. Pair it with a variety of adjuncts or enjoy it flawlessly on its own.
