Wild Yeast Coffee Beans

For the first time ever, Matthias used hops in his wild yeast coffee bean project. He picked a most unique hops of Ben’s experimental brewery “OEC”:  MOSAIC 

Flavor profile of “MOSAIC hops”:  tropical, tangerine, cassis. 

Using wooden staves soaked in  “TOKOLOSHE, Spice Route of 1501” mead from South Africa:  - Cape Naartjie peel (Chinese citrus fruit} , and  Cloves (from Indonesia} 

• Roasted wild yeast coffee beans from Karatu Vohora Family, Tanzania Africa
• Fermented and matured with “OEC” Mosaic hops
• Fermented and matured with “Tokoloshe’ Spice Route of 1501, South Africa
• 3/25/2025 - 4/25/2025:   30 days 
• Weight loss:  11.9%
• Temp:  405.3F