Colombia Quindio La Margarita "Tipsy Bloom" OH Anaerobic Honey

Tasting Note:  Osmanthus | Ripe Peach | Orange | Liqueur | Citrus

Varietal	Processing Method	Altitude
Castillo	OH anaerobic honey	1700-1800m

 Size:  200g/1kg

Brewing Recommendation: Filter Brews / Modern Espresso 

Grown at 1,700–1,800 m and processed with an OH-driven method, this castillo has a clear osmanthus aroma and notes of ripe-peach, with orange support and a liqueur-like citrus finish. Its vendor-proprietary alcohol-driven anaerobic honey process is the intriguing bit, while the cup keeps the payoff wonderfully direct.

The process, plainly put

OH alcohol-type anaerobic honey a proprietary alcohol-driven anaerobic fermentation perfected by Professor Happy from Taiwan. The exact details of this OH method are not disclosed, so we will not pretend otherwise. The only detail we know is that alcohol were introduced during the pre-dry ferment process to help with breaking down the cell structure of the coffee, facilitating the flavour induction in latter stages.

Order a bag online and try a peach-led process adventure.

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Allergent notice: Although the coffee beans went through high temperature roasting process, there are still residual alcohol content remaining in them. One of our customers reported allergy reactions after consuming OH-driven coffee, although the reaction was mild due to minimal leftover amount. 

If you're advised to avoid alcohol (even a slight amount) due to allergy or lifestyle, please consider many of our other coffees!