The base of the Saint Aubin Agricole White macerated with local 'chamarel' whole coffee beans in an outside warehouse for between 21 & 32 days, depending on seasonal climate change. Sugar cane syrup is added to reduce the abv to 40. On the nose it retains a creamy vanilla texture from the rum base, pure intense coffee, a small hint of caramel & walnuts, whilst still retaining the herbaceous & grassiness texture of the rum. On the palate pure coffee enriched with hints of nuts & vanilla with a rum after-taste & a tannic bite. It is distinctive in character due to being a coffee agricole rum as opposed to a coffee liqueur.