Over deze koffie
These days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine.
