Thai Punch

KA-POW! This anaerobic natural features notes reminiscing of rum on the first sip, followed by berries, dark chocolate and caramel. It reminded us of fruit punch and we loved it in both espresso and filter.

More on the process...

From the producer: cherries are hand-picked, fermented for 64 hours adding CIMA yeast, monitoring PH to remain above 4. Dried in the sun 7-10 days until humidity is 20%, then slowly dried in the shade until 12%, dehulled and manually inspected.

This is a medium-light roast that results in a balanced cup... with a Punch!