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  • Green coffee beans from Musasa Ruli Dukunde Kawa, Rwanda, Africa
  • Fermented + matured with freshly picked yellow + red raspberries from our own orchard
  • Fermented + matured with iQhilika Dry Mead aged in South African Red Wine barrels [picture below]
  • 7/18/2018 – 12/5/2018: 140 days
  • Roasted at our Wild Yeast Coffee Roasting barn: Thursday Dec 6, 2018
  • Temp: 405.F
  • Weight loss: 12%
  • Resting time at 59 F: Friday Dec 7 , 2018 – Sunday Dec 16,2018