Trouble maker, omni roast

Highlights

“A Colombian lot that ferments 48 to 72 hours in stainless-steel bioreactors before a carbonic maceration with CO2. After drying on patios and in mechanical dryers the coffee rests 20 days, and Spojka lists it at 88 points with jasmine, lemongrass, green tea, mint, honey and papaya in the cup.”