Finca Idealista has spent years developing the best way to conduct a carbonic maceration nano lot (not to mention getting apparatuses such as air traps, pH meters and liquids through customs). This lot is the result of a journey of trial and error, and collaboration with producers in other countries who shared their experiences and best practices for achieving mind-boggling cupping results.
It'd be hard to rate this lower than mid 90's on a cupping scale, or maybe it needs a new scale because it doesn't even taste like coffee. It tastes like a signature drink in a very fancy (and creative) tropical bar.
