Barrel Aged Coffee Series 2
Barrel Aged Coffee Series 2
Barrel Aged Coffee Series 2
For this expression of our barrel-aged series, we are using a Guatemala coffee in a high rye barrel. Series 1 reviews and taste were incredible! This will be a limited run of only 50 bags- order now so you don’t miss out! We anticipate orders to go out the week of June 14th.
Preorder giveaway! All orders placed before June 13th will be entered to win the barrel we used to age the beans! One entry for every bag purchased (winner must be available for a local meet-up).
Details of the Series 2 bag:
Origin: Guatemala, Los Huipiles
Process: Washed & Barrel Aged for 4 weeks
Roast: Medium-Dark
Altitude: 1600-2000 (MASL)
Bean Variety: Bourbon, Arabigo, Caturra
Bag size: 340 grams/12oz
The Barrel Aging Process:
Step One- This barrel started as a new American white oak barrel that aged an American high rye whiskey for 5.5 years.
Step Two- Based on the bourbon notes, we sourced a green bean with complementary cupping notes.
Step Three- Bourbon and coffee meet by aging the green beans in the barrel for 4 weeks, rotating the barrel 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 Roasters will do a cupping to select the best version of this coffee.
Step Six- Roast, package, and deliver.
More about the coffee:
The Huipiles regional blend is a showcase that encapsulates the rich, complex flavors signature of the Huehuetenango Department. Many small communities coexist here, each with its own traditions that are reflected in its huipil design, a traditional garment with multiple panels stitched together. Each embroidered pattern is geography-specific, and the complexities of these designs are represented in the Huipiles regional blend.
More about the whiskey:
This barrel is from West Fork Whiskey and is a high rye straight bourbon, an Indiana-made, grain-to-glass bourbon whiskey bottled without chill filtration. This barrel was aged 5.5 years and shows off not only Indiana's native corn, but also the rye produced in the heartland. This robust bourbon has spice on the finish.