This Colombian coffee bean has our most atypical flavor profile. The experimental roasting method, known as anaerobic, calls for a double fermentation process and a long drying period. This creates an extremely distinctive aroma with notes of rum. It offers the complexity and intensity of rare coffees. We recommend brewing it with a coffee filter, but it is also a terrific espresso. Indeed, it’s a great stand-alone coffee, ready to be enjoyed as a treat on its own. And after a meal, it is a perfect dessert, even an after-dinner liqueur.