This coffee begins by fermenting freshly peeled coffee for up too 5 days with spent beer yeast sourced from a local craft brewery.
With a quality grade of 86.75/100 points, this coffee promises a delightful sensory experience. Enjoy the intriguing tasting notes of black berry, chocolate-covered ripe oranges, and a lingering aftertaste of dry oak vanilla.
What sets this coffee apart is its ability to deliver dark flavors even in a lighter roast, so if you appreciate the richness of dark roasted coffee, we encourage you to explore this coffee in a medium roast for a truly satisfying experience.
Try brewing methods such as V60 with a 1:17 ratio, Aeropress with a 1:10 ratio, or enjoy its distinct character as a refreshing cold brew using a ratio of 3 ounces per quart.
ANTIGUA EXPERIMENTAL
Producer- Luis Minas
Impact- paid $4 per pound directly to producer
Region - San Miguel Escobar, Antigua
Coffee varieties - a mix of Bourbon, Caturra and Catuai
Farm cap - 5,500 lbs