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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