Tanzania — Edelweiss Estate Mielado

Origin

Tanzania

Flavor Profile

Brewing Methods

A Bourbon N39 lot from the Edelweiss estate, given an extended, high-temperature six-day fermentation in a controlled exothermic environment before pulping with a measured amount of mucilage left intact (a honey/mielado process). This develops complex, fruit-forward esters and reinforces the variety's natural sweetness, giving a velvety cup with stone fruit sweetness and a slight nuttiness.