Experimental

Although the bag suggests the roastery is very serious about their craft, I couldn’t say it was an enjoyable experience. The experimental processing method (fermenting with the lulo fruit) might have introduced non-coffee-specific flavors, which I consider a downside.

This coffee tastes (and looks!) almost exactly like a rum praline. Generally, I’m not a fan of alcohol notes, but in this case, they’re bold and harmonize perfectly with the other flavors. Non-coffee notes resulting from experimental processing are evident, though.