WHOA WHOA WHOA! You’re in for a treat with this one. A full out experience type coffee from the moment you crack open the bag and get hit with an intense and beautiful fragrance. A very complex coffee that will have you lingering with what it is you’re tasting til the last sips. At first, it has a citrusy tropical fruit cocktail taste to it that is matched with the citra hops that you find in some ales. As it cools, it reminded me of fruit gushers and jasmine florals. The Science and the IPA Recipe: This IPA coffee was grown and processed in the facilities of Finca Campo Hermoso under Edwin Noreña (the one behind the incredible Purple Honey coffee we had) and sent to us via the good crew at Yellow Rooster. Getting its name from the hops inoculated fermentation, where Edwin takes real care to achieve his desired end result. For the processing of this coffee, the cherries are selected at maximum ripeness by hand, then floated for density. Remaining cherries are then placed in sealed drums for a 120 hour anaerobic fermentation phase. After this phase, the coffee is dry pulped (removing outer skin, allowing the mucilage to remain) and inoculated with a hops and a malt mix, then placed again in the drums for another 96 hours of anaerobic fermentation. The final stage is a slow dry on raised beds in shade, where the coffee takes about 20-25 days to dry to the desired moisture percentage. This coffee is a work of art, from the intricate details of the farmer to us, and at last to you!