Gin Barrel Aged Coffee Classic Coffees The decoction is then used

The decoction is then used primarily for preparing Filter coffee

refined acidity giving a delight to your palate

Additional info - We'd suggest you to avoid washing with steel wool and wipe it after use

the coffee then was dried on raised beds for 28 days

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

Gin Barrel Aged Coffee Classic Coffees The decoction is then usedSingle 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