Denomination of Origin
Processing method: by macerating Albariño grappa with a studied selection of Brazilian, African and Columbian coffees.
Alcohol content: 30%vol.
Visual Phase: Presents an attractive chocolate colour with a dark but bright tone.
Smelling Phase: Considerable aromatic intensity, persistent aromas of freshly roasted coffee.
Tasting Phase: Pleasant on the mouth, mild, sweet with an excellent balance and persistence.