Ok, picture this…

We started off with Haitian Bourbon coffee cherries.

Aged them in bourbon casks, (we Bourboned the Bourbon’)

Then we took it to our N.O.L.A. cousins and let them do a 24 hour Cold Brew Steep.

The way that only they can. (seriously cold brew this cold brew dat, you aughtta thank New Orleans)

Finished it off with Organic Maple Syrup to sweeten it.

Then it was like beeee bee’ You allready know.

Say Bruh Ask @Karamasadaka bout it

Ask @MoucheeDeeki bout it.