Gin Barrel Aged Coffee Classic Coffees Brewed at a 1:10 ratio

Brewed at a 1:10 ratio over 16 hours

The second batch undergoes sequential fermentation and then dries on raised beds for 24 days

with a brightness that keeps drawing you back sip after sip

The decoction is then used primarily for preparing Filter coffee

a tropical burst of lychee and mangosteen

Gin Barrel Aged Coffee Classic Coffees Brewed at a 1:10 ratioSingle 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