Composition & Vinification
Ethiopian Sun-Dried Coffee — Aromatic Core. The coffee component is made with Ethiopian sun-dried beans, a naturally processed lot. It supplies the drink's rich coffee aroma and its roasted character.[1]
Tasting Profile
Nose. A rich coffee aroma carried over delicate fermented layers.[2]
Palate. Roasted coffee character meets bright natural fruit acidity.[2]
Structure. The points the producer's tasting description establishes:[2]
- Acidity: bright, natural fruit acidity
- Complexity: delicate fermented layers beneath roasted coffee
Pairings
Zestea proposes the bottle at the dessert course, pairing it with cinnamon rolls, tiramisu, chocolate cake and other sweet desserts, where it is intended to balance their richness and sweetness.[2]
References
- [1]Producerblog
- [2]Producerhttps://www.zesteakombucha.com/blogs/news/kombucha-food-pairing-part2