This coffee is begging to be bottled up and classified as a natural wine. It went through two stages of fermentation, carbonic maceration and anaerobic, with an inoculated champagne yeast. In the cup, you'll find notes of grape, sweet melon, and a sparkling acidity: like a '99 Jacque Selosse blanc de blanc that's been sitting in the cellar for ages.
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This coffee is begging to be bottled up and classified as a natural wine. It went through two stages of fermentation, carbonic maceration and anaerobic, with an inoculated champagne yeast. In the cup, you'll find notes of grape, sweet melon, and a sparkling acidity: like a '99 Jacque Selosse blanc de blanc that's been sitting in the cellar for ages.
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