COFFEE OF OCTOBER : COLOMBIA : NATURAL : RUM AGED

By Ignacio Rodriguez La Palmera This experimental coffee by Finca La Palmera is really something special. First the coffee is exposed to dry Anaerobic fermentation for 24 hrs. The whole semi-dried cherries are then put into grain-pro bags for a further 50 hrs to continue to ferment. And for the finale the dried coffee is then placed inside rum barrels for 20 days! Wow what a process. We can vouch that the flavour is as prolonged as the process Tasting notes: Rum, choc, raspberry & brown sugar