This month we head to Brazil and Daterra Farms, by way of Paris with Cafe Lomi, with a coffee fermented using carbonic maceration — or as the French like to call it, Méthode Beaujolais — before being naturally processed. They’ve helped produce a coffee bursting with tons of cherry, layers of chocolate, dried fig, and pineapple, with a wine-like, creamy, and clean finish.
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