This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22ºC. Then the coffee was frozen for 72 hours. Finally, the coffee was placed on raised beds below 35 ºC until ideal moisture content was achieved. Apparently as it defrosts, the sugars are broken down in a different way which leads to a slightly less sweet cup but bit more interesting florality. Still very experimental - give it a whirl!

We've found it works best as a filter coffee. Try a lower dose than you would normally use. 14g: 250ml in a v60

"Transmission" by JOY DIVISON