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with a brightness that keeps drawing you back sip after sip
The decoction is then used primarily for preparing Filter coffee
The second batch undergoes sequential fermentation and then dries on raised beds for 24 days
the coffee then was dried on raised beds for 28 days
refined acidity giving a delight to your palate
Gin Barrel Aged Coffee Classic Coffees with a brightness that keepsSingle Estate Specialty Coffee Introducing Gin Barrel Aged Coffee from Boothangudi Coffee Estate, an experimental coffee producer based in Chikmagalur. This specialty coffee is technically known as Experimental Anaerobic Fermented Arabica Naturals. Reference Taste Profile Black Current, Milk Chocolate, Prunes, Round juicy acidity, with nuanced aftertaste of Juniper spice Suggested Brewing Method Indian Filter, French Press, Aeropress, Moka Pot, Pour
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