Antigua Soul: Experimental - This experimental version of Antigua Soul uses the same mix of the Bourbon, Caturra, and Catuai coffee varieties that go through the washed process but also uses beans that have spent up to five days in spent fermented beer yeast sourced from a local craft brewery in Antigua and of course always roasted at origin. This 50/50 blend has much of the same flavor and notes as the original Antigua Soul and adds a unique layer of flavor with hints of hops to your cup. 

Let us know what flavors and notes you taste in your cup.

Although we personally enjoy a 1:16.5 coffee to water ratio, we recommend starting with a 1:18 ratio and adjust to your liking with each brewed cup. We also recommend using a drip method such as V60 or Chemex. Lastly, we enjoy this blend which pairs well with a hearty breakfast such as steak and eggs. Enjoy!