MALLY X IBC COLLAB: Jimmy Red

Details:
Origin: El Salvador, Santa Ana Region 
Process: Washed & Barrel Aged for 4 weeks
Roast: Medium-Dark
Altitude: 1100-1600
Bean Variety: Bourbon, Pacas
Bag size: 340 grams/12oz 
Special Notes: Coffee was aged for four weeks in a High Wire Jimmy Red Corn IBC pick. The final product tastes bourbon-forward with notes of Toasted Oats, Bittersweet Chocolate, and Stone Fruit. This cup has a thick mouth coating and a long finish.

Read about our barrel aging process, and this pick more here: https://mallycoffeeroasters.com/pages/ibc

Barrel aging process used for this bag:
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