A tabi varietal that has undergone a very unique processing method. This coffee is not for the faint-hearted, it will blow you away!

Expect rich dark chocolate notes alongside a ground star anise spice, a booziness similar to Pernot and an almost woody/Cedar-like taste (AMAZING STUFF).

The coffee comes from renowned producer Diego Bedoya and here's a bit about the processing:

• The varietal is a Tabi (already a great start).

• Picked and Anaerobically fermented for 240 hours.

• Dried on drying beds within a marquee for one month.

• The coffee is then milled.

• The milled greens then go into an Anisette Liquor barrel to age for a further month.

Flavour Scale out of 5:

Roast - 4 / 5

Nuts - 0 / 5

Sweet - 2 / 5

Cocoa - 3 / 5

Fruity - 1 / 5

Funky - 3 / 5

Booze 5 / 5