8th Annual Industry Collaboration
When industries collide, great things can happen!
The Coffee
This year our roasters, have chosen to feature our Colombia Finca Palmichal for this exciting collaboration project. Grown in the department of Quindío, Colombia.
The Barrel
The whiskey barrel chosen for this year's collaboration is created with locally grown triticale, which combines the spice and complexity of rye with the approachability of wheat.
Triticale is a rye-wheat hybrid developed in the late 1800s in Scotland. This "Trit" Whiskey is made from an original mash bill, including locally grown triticale, rye malt, and distillers’ malt. Aged for 4 years in new charred American Oak barrels, this whiskey is smooth and approachable, with notes of rye spices, vanilla, caramel, and a hint of cola.
The Process
Once the empty barrel is in our warehouse, we measure the moisture content inside. The vapors are still quite present, so the barrel is aired out for approximately a day to ensure it is at the correct moisture level before we put the coffee in. We then weigh out our green coffee beans, place them in a fine mesh bag, and lay them on a rack inside the barrel for about three days. We continue to test the moisture content of the barrel and the coffee beans throughout this process, as we are checking for a certain percentage to infuse the green beans with. Too much, and the whiskey will overpower the beans - too little, and the coffee won't have the aromatics we're looking for. After we've reached our desired percentage, we take the green beans out and let them rest to release any overpowering alcohol vapors.
Then it's time for roasting!
The Brewing
Paper filter: For lighter body and a more prominent apple note, we recommend brewing with a paper filter.
Cold Brew: This is the staff favorite brewing method for Whiskey Coffee!
* This coffee contains no alcohol.*
