The Barrel Aging experiments
We typically don't believe in adding any sort of flavoring to what the coffee has to offer naturally from terroir, but there was something intriguing about the concept of barrel aging. Since we are adding green coffee to used whiskey barrels, we approached it more from a chemical standpoint. If we could not only infuse flavor, but create new molecular bonds to create unique flavors formed by the union of barrel and raw coffee, we could thermally engineer something new into of itself. We believe we have achieved that with a special Yemeni lot we've had from another successful project.
About this Blend
The Holy Mountain has been part of our tradition since its release in 2015.
This is now its 7th iteration.
The thing that defines this blend has been high and mighty notes from the base component; Kunjin, standing opposite to the low and viscous element of the under-appreciated and misunderstood species of Robusta.
In the middle stands the Parainema, which breeds the alchemical balance resolving these extremes.
This year, we added some steps further conceptualizing our work.
30% of this blend comes from a Taza Dorada competition winner of Ecuador, aged for an extended 3 months in Peated Barrel #481.
30% is a 2 month age in a fresh STR barrel of our already experimental Carbonic Maceration Parainema from Hidardo Hernandez in Honduras
40% is our long beloved Kunjin from Papua New Guinea, a staple in our seasonal offerings for the past 7 harvest seasons!
Perfect for espresso, pour over, or cold brew.
suggested parameters for espresso:
17 grams coffee in
30-34 grams espresso out
194-196 degrees F at grouphead
26-32 seconds, longer with pre-infusion if possible.
196 start temp
23 grams coffee in
350 grams total water
2:50-3:15 total brew time
Just keep it real cold and use the concentrate in some of your favorite mocktails.
The bag contains 10 ounces of this delicious medium / medium-light blend with a beautiful rainbow foil stamped in house by hand.