Region
Variety
Altitude
2000-2200 masl
Recommended for
Filter, Espresso
What the Brand Says
These days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine. + Read MoreThese days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine. + Read More
Profile
Taste characteristics
Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light to medium
Tasting Notes
Red wine
Tropical fruits
Red grape