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The base of the Saint Aubin Agricole White macerated with local 'chamarel' whole coffee beans in an outside warehouse for between 21 and 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 and walnuts, whilst still retaining the herbaceous and grassiness texture of the rum. On the palate pure coffee enriched with hints of nuts and vanilla with a rum after taste and a tannic bite. It is distinctive in character due to being a coffee agricole rum as opposed to a coffee liqueur.
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