When Coffee Beans Meet Wine
When we are talking about spirit and coffee, cocktail like Irish coffee and espresso martini will pop up first. But instead of “add-in”, is it possible to “built-in” the winey taste? That’s the question driving all the innovative producers in Colombia and Central America to start experimenting techniques like fermentation, heating, anaerobic, barrel-aged, etc. few years ago. Some experiments are getting mature. In this special LCC Trio Set, we bring over 2 barrel-aged and 1 special fermentation coffee that carry the taste of Whisky, Rum and IPA.
The specialty coffee in this winey coffee trio set
- Honduras Sherry Low-tempreture Fermentation Masaguara
- Colombia Caldas Finca San Jose Washed Rum Barrel Aged
- Colombia Huila Pitalito Finca La Loma Caturra IPA Natural
3 bags in the box. 100g Each. All freshly roasted while order received.
Price: HK$350/set, including FREE devliery
How to make the coffee beans in Winey favour?
The most commonly used method for making winey coffee is barrel aging—putting fresh, green coffee in barrels previously used to make whisky, gin, rum, wine, and other varieties of liquor. Green, unroasted coffee beans are porous and absorbent, they easily pick up odors from almost anything in their environment. By putting green coffees in wine barrel long enough, those winey flavors inside the barrel will be absorbed into the beans deep-down enough that it can survive after roasting, all the way into the final cup. Experiments have been done by putting green coffee in barrels for anywhere between 6 to 24 weeks.
Coffee beans aged in whiskey barrels
Using Whisky barrel is by-far the most popular, e.g. Sherry cask, American bourbon barrels, rye whiskey barrels, and Scotch whisky barrel. The natural connection between whisky and coffee (both historically and flavor wise) makes it an obvious choice to start. Results are also quite positive from customers. This is the 2nd year LCC carry this Honduras Sherry cask aged coffee, after receiving a popular feedback.
Making winey specialty coffee during the fermentation processing
The other 2 coffees are coming from Colombia, by far the most advanced country on developing fermentation processing technique. The Rum barrel aged coffee is produced by Finca San Jose in Caldas, they have been doing that for more than 3 years. The dark sweetness flavor of rum are so strong, even turning the unroasted bean to dark like roasted bean. The IPA Natural is produced by Finca La Loma in Huila. By maintaining consistency across variables in different stage of fermentation, the producer mimic the taste of an IPA, but do not add any extracts and additives.
Learn More:
- Trending: Barrel-aged Coffees, Fresh Cup Magazine
- Aged, Casked and Cured: Innovations in Green Coffee Conditioning, Coffee Review
- What Is Barrel Aged Coffee: The Coffee Trend You Should Try
Order Your Winey Trio Sets
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