Mally Coffee Roasters X IBC Collab - Wood Hat

Mally Coffee Roasters X IBC Collab- Wood Hat Edition

We’re so excited about our second collaboration with Indiana Bourbon Club! 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. Which is why we love working with the IBC team who is consistently building up community. 

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.

Note: At this time local meet up is avaliable within 10 miles of downtown Indy. Look for an email after you order to set the meet.

Details:
Origin: Colombia, Huila Pitalito 
Process: Washed & Barrel Aged for 4 week
Notes: Vanilla, Jammy Cherries, Toasted Sugars, and Dark Chocolate
Altitude: 1670-1950
Bean Variety: Caturra, Castillo, Typica
Bag size: 340 grams/12oz 

Barrel Info: Coffee was aged for four weeks in an IBC pick Wood Hat Spirits Queen's Reserve honey finished barrel. 


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 a test roast is completed. 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