This time we used a most rare “double-aging” process: First with “Nettare di Bacco Mead by Dr.Pescia/Italy. Then with dried grapes soaked in distilled Aventinus aging in M.Couvreur whiskey barrel.
Green Coffee beans from Buzira Salum Ramadhan, Burundi , East Africa
- Sundried on raised beds, All natural processed
- Fermented & matured with Nettare di Bacco Mead /Italy
- Matured with dried grapes soaked in distilled Aventinus aging in M.Couvreur whiskey barrel
- Fermented + matured with freshly picked raspberries from our own orchard
- 8/31/2018 – 1/3/2019: 125 days
- Weight loss: 11.9%
- Temp: 405.3
