BIBO: COFFEE
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burn in, burn out: coffee edition
Carolina reaper co-fermented with Rwandan coffee roasted by NOMAD
HEAT: EXTENDED FERMENTATION CAROLINA REAPER
PROFILE: CARAMELIZED ALMOND, YELLOW PLUM, DAGGERS
ACID: SHERRY VINEGAR
LEVEL: 5/5
INGREDIENTS: Sherry vinegar, honey, carolina reaper, coffee, salt
100ml