This coffee features an impressive aroma of fermented wild fruits intertwined with notes of fruit liqueur and a hint of herbs. It has a floating acidity and sweetness reminiscent of fermented fruits, with a mild bitterness and a long-lasting sweet aftertaste.
Grown and processed in Đak Đoa district, Gia Lai province, the coffee undergoes a special deep fermentation within the fruit, resulting in intense whiskey-like aromas. It is then slowly dried over an extended period.
The Wild Fruit Liqueur Coffee fully meets the specialty green bean standards and the protocols of the Specialty Coffee Association (SCA), from cultivation and care to harvest and post-harvest processing, scoring 83+ on the cupping scale.
Origin: Gia Lai
Ripe cherry selection: 100%
Altitude: 700–800 masl
Processing: Natural
Varietals: Mixed Robusta (TR4 and R138)