Whiskey Barrel Aged Coffee
molasses, vanilla, caramel
As some of you know, Jim and I occasionally sit around the DOMA community table and talk about a lot of things. We talk about politics, religion, music, but mostly, coffee. In the Spring of 2014, I brought up the idea of aging some green coffee in an aged whiskey barrel. One thing lead to another and our friends at Dry Fly Distilling hooked us up with a couple of seasoned oak whiskey barrels for us to try. We were on our way. Somewhere. We experimented with some different barrels (American oak, different char levels) and chose coffees that would compliment or be enhanced by the process. We rotated the barrels every day. For those of you that saw us rolling the barrels around, there were green beans in those barrels, I promise.
The experiment proved to be a success and we are currently roasting barrel #42 batch #001. This batch uses a natural processed coffee, comprised of yellow bourbon, catuai and acaia varieties, comes from Fazenda Furnas in Carmo de Minas, Brazil.
Not for everyone: Lovers of coffee and whiskey and whiskey and coffee.
Why the can? Sealed immediately after roasting, the can preserves the flavor and aroma of this coffee. Believe me, when you pop the top on this one, you’ll be amazed.
What’s it like? You can expect to find molasses aromas, vanilla flavors, caramel aftertastes, a muted acidity, a thick body and a notable sweetness.