MALLY X IBC COLLAB
Mally Coffee Roasters X IBC Collab
Hey! We’re so excited about this collaboration, which brings another specialty beverage to the IBC. Mally Coffee Roasters is a small Indiana-based business run by myself, Joe, and my wife, Emilee. What started as a passion project has allowed us to grow our hobby, deepen our appreciation for coffee, and connect with an amazing community. And now we are so excited for our two communities to come together.
We’re deeply involved in the coffee world and love studying the craft. Barrel-aging coffee enhances and develops its flavor, and the combination of a fresh barrel with freshly sourced green coffee is going to make for an exceptional cup.
Details:
Coffee Beans-
Origin: El Salvador, Santa Ana Region
Process: Washed
Roast: Medium-Dark
Altitude: 1100-1600
Bean Variety: Bourbon, Pacas
Notes: Dark Chocolate, Caramel, Dried Fruit, Almond, Red Apple (These notes are how the coffee developed prior to barrel aging)
Bourbon-
High Wire Jimmy Red Corn - IBC PICK
Aged- 5 Years
Proof- 129
The Process:
Step One- IBC pick team coordinates with the distillery and chooses a bourbon
Step Two- Based upon the notes of the bourbon, Mally Coffee Roasters sources a green bean with similar cupping notes
Step Three- Bourbon and coffee meet by aging the green beans in the barrel for 4 weeks, rotating the barrel daily to ensure saturation.
Step Four- Beans are extracted from the barrel and air-dried for 24 hours before roasting. Each roast is a small batch of around 1kg at a time.
Step Five- After roasting the beans a few different ways Mally Coffee X IBC team will do a cupping to select the final expression of the coffee before roasting
Step Six- Roast, package, and deliver
More about the Bourbon:
This bourbon is from and IBC pick and it's made with Jimmy Red Corn, a magenta-hued landrace grain grown for decades on James Island and nearly lost forever. For 9 years, they worked with a team of researchers and farmers to rebuild a secure seed supply to create this flavorful whiskey. This bourbon is aged in a barrel that was level 3.5 char.
Will from the pick team with IBC described the bourbon as:
Nose: sweet corn out of the gate, but as it sits in the glass, it gives this nice vanilla wedding cake note.
Palate: mouth coating. There's a caramel-vanilla chew that quickly turns into a more salted-caramel pretzel. The oak is there, but it's soft and definitely not tannic by any means.
Finish: The sweetness lingers and dissipates quickly into a medium baking spice with some instant warmth, but not an aggressive hug. It tells you it's there and then settles down.
Where can I get this collab?
This is an Indiana Bourbon Club exclusive! Want to join the club? Learn more about the community and club here: https://www.facebook.com/share/g/1DJZ8Qnt1K/
More about the coffee:
Overview- This coffee comes from El Salvador, Santa Ana Region is known for producing some of El Salvador’s best coffee. The region's fertile volcanic soil and ideal climate provide perfect growing conditions for high-quality Arabica coffee beans. Coffees from Santa Ana display a smooth, well-balanced flavor profile that is chocolaty, nutty, fruity and bright.
Strictly High Grown (SHG)- this signifies that the coffee was grown above 1,200 meters. Higher elevations mean slower coffee cherry and bean development, leading to more nutrient density and more flavor. The challenges associated with production at higher elevations encourage higher standards to streamline labor logistics for the best possible crop quality, particularly for the smaller volume yielded from the slow-growing process.
Hand sorted with European Preparation (EP)- standards for less than eight defects per 300 grams of beans, the labor-intensive processes involved in producing this coffee result in a consistently high-quality clean cup.
Washed Coffee- Most of the coffee produced by El Salvador undergoes “washed” or “wet” processing. Coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches the optimal moisture level.