In collaboration with J. Reiger Co. in Kansas City, we are proud to present our first-ever barrel-aged coffee. While barrel-aging coffee is not exactly a new practice, they tend to be one-trick ponies. Usually darker in roast, they result in a fairly inoffensive chocolate liquor flavor that's fun for a few cups. This coffee, however, is nothing like that.

Reiger provided us with a charred white oak barrel that had been previously used to finish a rye whiskey. We decided to use one of our staple coffees, a natural process Ethiopia, to age for a little over two weeks in the barrel. Natural processed Ethiopian coffees have a reputation for being fruity, floral, and sweet. The unroasted green coffee itself smells of yogurt, green apple, and lavender. Combining the pungent flavors of fruit, whiskey, and oak has resulted in a cup of coffee like you've never tasted before. Instead of booze muddling the original flavor, the barrel aging process has enhanced this already stellar coffee. 

Velvety berry wine, rose, palo santo, and guava explode in the cup of this very special coffee. We can't wait for you to try this coffee and hope you love it as much as we do.

TASTING NOTES: DRIED ROSE /// BERRY WINE /// PALO SANTO 

 Artwork by Rose Brown.