Fill like a little marshmallow in your coffee? This one is for you.

This mixes the wonderful aspects of a coffeemel and a bochet, giving your palate the opportunity to enjoy both.

• 3 lbs Dark Wildflower Honey (caramelized to a dark amber)

• 96 oz Spring Water

• 1 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondar;

5 ounces of Victorian Pantry Toasted Marshmallow Whole coffee beans in a rumble jar or brew bag ( for easy removal) for 30 hours.

After pulling coffee beans, add 1/2 of a Madagascar Vanilla bean (split) for 5 days. 1/2 ounce of Medium toast French oak cubes for 2 weeks.

Bulk age for 6 plus months. (taste at 6 to see if you want more age.)

I get all my coffee beans from Victorian Pantry located in Granger, Indiana