Product Details
Our inaugural honey lot was fermented in whole cherry for 24 hours, then pulped and left to ferment with its mucilage for 11 days before being naturally dried on raised beds. The result is a cup that’s bright and syrupy, with notes of green grape, citrus, roasted almond, and molasses.
It’s a lively, medium-bodied coffee with gentle acidity and natural sweetness. A showcase of patient, controlled processing — clean, layered, and distinctly Australian.
Not sure which coffee is right for you? Learn how to brew better with Jack Murat.
Product Recipe
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