History,
We source Yirgacheffe coffee beans from Ethiopia and have them roasted locally to our specifications. We rely mostly on medium to dark roasts for our process, but also incorporate some lighter roasts to fully capture what we love most about Yirgacheffe coffee.
We then bring the roasted beans to the distillery, where we grind and cold-infuse them. Our cold-infusion method preserves the elegant flavors and aromas that we love from the beans, while minimizing extraction of astringent components.
We then blend the resulting coffee infusion with French roasted chicory root and Madagascar vanilla beans, and then lightly sweeten with organic cane sugar.
Tasting Notes,
We chose to work with Yirgacheffe coffee beans specifically for their bright berry, chocolate, and round fruity qualities. The coffee’s contribution is complemented by the chicory root’s plum/date notes and bitter undertones
We source Yirgacheffe coffee beans from Ethiopia and have them roasted locally to our specifications. We rely mostly on medium to dark roasts for our process, but also incorporate some lighter roasts to fully capture what we love most about Yirgacheffe coffee.
We then bring the roasted beans to the distillery, where we grind and cold-infuse them. Our cold-infusion method preserves the elegant flavors and aromas that we love from the beans, while minimizing extraction of astringent components.
We then blend the resulting coffee infusion with French roasted chicory root and Madagascar vanilla beans, and then lightly sweeten with organic cane sugar.
Tasting Notes,
We chose to work with Yirgacheffe coffee beans specifically for their bright berry, chocolate, and round fruity qualities. The coffee’s contribution is complemented by the chicory root’s plum/date notes and bitter undertones
Overall Rating
0 out of 5 Based on 0 Review
