Description
Our current featured Single Origin was grown by Ignacio Rodriguez in Colombia.
It is a rum natural processed coffee and has tasting notes of rum, chocolate, raspberry and brown sugar.
This experimental coffee by Ignacio Rodriguez is truly unique. First the coffee is exposed to dry Anaerobic fermentation for 24 hours. The whole semi-dried cherries are then put into grain-pro bags for a further 50 hours to continue to ferment. And for the finale the dried coffee is then placed inside rum barrels for 20 days.