تهانينا!

The champagne yeast really comes through—this tastes more like a funky natural wine than coffee, with that deep carbonic maceration giving it a bright, fruity tang. It’s wild how something fermented twice can still brew up so smooth, definitely my new weekend treat.

The champagne yeast really comes through in the aroma—it’s wild and almost wine-like. I’ve been brewing it as a pour-over and the fruity, complex notes are unlike any other coffee I’ve tried.

I was skeptical about a coffee fermented with champagne yeast, but the bright, wine-like acidity is incredible. The carbonic maceration really shines through — it’s complex without being overwhelming.