Barrel Aged Coffee | Limited Release

Flavor Notes:

rye whiskey, caramel, brown sugar

Altitude: 1400 - 3000m

Varietal: Mixed

Region: Santa Rosa, Cerrado

Process: Natural/Washed // Barrel Aged

Notes from the Roast Lab:

In collaboration with 603 Brewery, we would like to present our Barrel Aged coffee! The barrel’s journey started at Sagamore, they use a fresh oak barrel that’s been charred on the inside and then, they fill it with rye whiskey to age. Next, the barrel traveled to 603 Brewery, where they used it to age their Barleywine. 

    That’s when the barrel made its way over to Flight. We took the empty barrel and placed 102 lbs of our natural processed Guatemalan green coffee and washed Daterra Farms Peaberry inside and sealed it back up to age for a few weeks. All while flipping and rolling the barrel every few days to ensure all the beans are spending some quality time against the surface of the barrel. 

    After a few weeks we release the green coffee from the barrel and out comes a bean that is refreshing, smooth, and boozy, it’s absolutely exploding with all the flavors it picked up from the whiskey and barleywine that were in the barrel before. With notes of rye whiskey, caramel, and brown sugar, we know you’ll love this coffee.