ExperimentalBrazil
Aracaçau Natural Aerobic Fermentation Arara
Taith Coffee
Raisins, Prunes, Syrupy
Experimental
Apricot Punch
Days Coffee Roaster, Niigata
Colombia · Yeast-fermented Washed (apricot Infused) · Castillo / Caturra
Apricot, cherry blossom, chocolate, grape, osmanthus
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Experimental coffees push ferment and wine-like notes.
Why this bean
Bioreactor lot — thermal shock, oxidation, anaerobic ferment with yeast + apricot pulp + watermelon juice as fuel. Punchy stone-fruit syrup, deep floral; switches between fruity and chocolate by brew method.
Origin
- Variety
- Castillo / Caturra
- Process
- Yeast-fermented Washed (apricot Infused)
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From the guide