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Cold-Infused, Cold-Distilled Coffee!? Sounds like something an utter maniac would invent! Well you’re right, friend! A crazy person did indeed take Caturra coffee beans from the Finca Limoncillo estate in Matagalpa, Nicaragua and create this coffee distillate. And you know what? They did a damn good job!
To preserve the compounds that make freshly-ground coffee so darn tasty, the beans are roasted, cold-macerated and cold-distilled within the space of a few days. For this bottling, the beans were roasted on 12/9/12, brewed on 18/9/12 and distilled on 19/9/12.
Nose: Chopped green apple becomes apple strudel with a touch of bran and rich coffee.
Palate: The palate is all about caramel and coffee beans.
Finish: Now we're in macchiato country, with proper cream.
Overall: Apples? How did they get in there?!
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bought a sample of this and it was AMAZING!!! gutted I can't buy a big bottle
1st February 2015