DAK - Sticky Pudding

DAK - Sticky Pudding

Cinnamon • Cardamom • Fresh Fir
$36
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Pre-Order Item. Read our Import Policy.

This year's Christmas Coffee is Sticky Pudding, a bourbon produced by CATA Reserva and a community of producers working with them for the processing. This festive profile is a co-ferment made with a botanical blend of fruits and spices (cinnamon, cardamom, cherry and mandarin) and activated with yeast. This makes a fun festive profile for this special time of the year.

Country Colombia
Region Huila
Farm Cata Reserva
Producer Cat & Pierre
Altitude 2000 MASL
Variety Bourbon
Process Co-Fermented with Cinnamon, Cardamom, Mandarin & Cherry
Process Detail Co-fermented with cinnamon, cardamom, cherry and mandarin, activated with yeast
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Hover over a compound to see what it tastes like.
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Tap a compound to see what it tastes like.
RETENTION TIME →
  1. 01
    Ethyl Acetate 38%
    Yeasted Ferment Lift
  2. 02
    alpha-Pinene 62%
    Fresh Fir
  3. 03
    Limonene 52%
    Mandarin Peel
  4. 04
    1,8-Cineole 70%
    Green Cardamom
  5. 05
    Benzaldehyde 48%
    Spiced Cherry
  6. 06
    Cinnamaldehyde 84%
    Cinnamon Bark
The acids most likely behind the acidity you'll taste, estimated the same way.
The acids most likely behind the acidity you'll taste, estimated the same way.
RETENTION TIME →
  1. 01
    Citric Acid 60%
    Mandarin Brightness
  2. 02
    Malic Acid 54%
    Cherry Tartness
  3. 03
    Quinic Acid 30%
    Clean Dry Finish
  4. 04
    Lactic Acid 68%
    Rounded Sweetness
  5. 05
    Acetic Acid 40%
    Yeasted Ferment Lift