Topeka Whiskey Society Collab
Eagle Rare Barrel-Aged Guatemala Red Bourbon
Dark Chocolate, Cherry, Marzipan
Topeka Whiskey Society Collab
Eagle Rare Barrel-Aged Guatemala Red Bourbon
Dark Chocolate, Cherry, Marzipan
Heady aromas of vanilla, Concord grape, and molasses introduce this smooth, boozy coffee. Dark chocolate and marzipan notes accompany cherry acidity and butter toffee sweetness when sipped. Toasted walnut and red grapefruit emerge in the finish, with a lingering toasty bourbon note.
Final roast Monday, 10/21. All items in your order will be held to ship with this coffee on 10/21 unless you request otherwise in the "Special Instructions" section of your shopping cart.
Producer: Juan Diego de la Cerda
Farm: Finca El Socorro
Region: Guatemala Department
Altitude: 1,800-1,890 masl
Varietal: Red Bourbon
Process: Washed, Aged in an Eagle Rare Bourbon Barrel
Roast: Light
Notes: Dark Chocolate, Cherry, Marzipan
The fine folks at Topeka Whiskey Society recently lent us an empty Eagle Rare Bourbon barrel to use for aging green coffee, then visited our warehouse to taste and select a coffee for barrel-aging. They chose Finca El Socorro's Red Bourbon Washed, a Direct Trade coffee from Guatemala, and our roasting team got to work devising a meticulous barrel-aging process.
Our roasters Mike and Matt developed a meticulous barrel-aging process to ensure the best results:
- Green coffee is added to the empty Eagle Rare barrel and sealed. This is done in batches of 35lbs at 11.6% moisture content.
- The barrel is agitated at least once per day for a week, aging in a 75º warehouse at 52% humidity.
- After seven days in the barrel, the coffee is removed weighing 37 pounds at 14.1% moisture content.
- The coffee is sealed in a bag and rested to homogenize to 13.7% moisture content.
- Next, the coffee is dried prior to roasting. It spends 2 hours in the roaster at 95º-105º with full airflow, bringing the moisture content down to 12.2%. This "low and slow" approach avoids losing organic matter in the coffee and stripping out volatile compounds from the bourbon itself.
- Finally... into the roaster! At a light roast, the barrel-aged coffee is smooth and sweet with notes of dark chocolate, cherry, marzipan, and bourbon. Enjoy!
Learn more on our blog.