On the Tim Wendelboe site, they referenced this as an 'intense and sweet' coffee, and frankly, I don't think we were quite prepared. We found a vibrant and unique coffee from Elias Roa and Bellanid Sanchez, that took us between juicy, wild, silky and complex. It was a hard one to settle on tasting notes, but if we had to narrow it down, we were reminded of fermented peach and raspberry.
Tim Wendelboe was founded by - you guessed it - Tim Wendelboe, and they roast in Oslo, Norway. This coffee was roasted on 6.9.23.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.