To Øl Goliat - BA 2024 - To Øl

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with an Ethiopian coffee so rare and high-altitude that even your local third-wave barista might raise an eyebrow. Bekele Kachara’s beans from Sidama, Ethiopia, are grown at an impressive 2350 meters above sea level — where coffee shouldn’t even grow but somehow does, due to climate change and dedicated farmers. It’s dried slowly, processed without any electricity or water, and packed with deep fruit and chocolate notes. Perfect for a stout that spent 11 months getting cozy in cognac, rye, and bourbon barrels. The result? A beer that straddles the line between coffee break and nightcap—pour it into your Copenhagen Coffee Collective cup and pretend it’s just a really intense cold brew. We won’t tell! Less