Green coffee beans conditioned in spirit barrels, then roasted to create a unique and collaborative product.
This is a one-of-a-kind product that is very unique to both J. Rieger and Thou Mayest.
PLEASE NOTE: this is a VERY different product and flavor profile than the Caffe Amaro Barrel Conditioned Coffee.
Every time we age beans in a barrel environment, we introduce many variables that cannot be exactly replicated. Each bean-in-barrel environment is unique, and while flavor notes may vary from release to release, know that there is something magical that happens when you cook with spirits. Cheers!
THE PROCESS
We aged raw, green beans of our Brazil “Smooth Operator” coffee in a J. Rieger Whiskey Barrel for 5–10 days. We monitored the moisture of the unroasted beans by removing the rings off the barrels daily. We have to be careful not to rehydrate the beans. Once the right moisture is reached, we pull the beans out and let them rest for a few weeks. We then roast the beans more delicately. This particular roast is medium/light in color, but there are a lot heavier and darker notes rolling around.
THE TASTE
When smelling the conditioned green coffee, it has a very pungent booze-soaked green apple malic acidity, think green Jolly Rancher.
The pungent imprint the barrel imparts to the coffee is very memorable. Some would question if it's within industry standards to call this “unflavored coffee” because the barrel and spirits really alter the taste. We do not add any flavorings, oils, or additives. It is a very simple, natural recipe using basic science: awesome base products, measuring, recording, patience, and a lot of heavy lifting getting beans in and out of an enclosed barrel.
This is an experimental passion project that we love to work on with our good friends and partners at J. Rieger & Co.
The resulting brewed cup of coffee is very complex and the flavor radically changes from when the coffee is hot to when it is cold. The character of the spirit, along with the intense environment of the barrel, bring out surprisingly nuanced yet strong notes. It is very layered and unfolds as it cools.
In the brewed-hot cup we noticed notes of:
- Nutty vanilla
- Sweet boozy soaked cherries
- Bittersweet dark chocolate
- Caramels
- Heavy mouthfeel
In the cold brewed cup we noticed notes of:
- Nutty vanilla
- Sweet boozy soaked cherries
- Bittersweet dark chocolate
- Caramels
- Heavy mouthfeel
Pro tip. Let this product cool off to room temperature to reveal the sweeter, boozy fruit notes. Ideal brew method is Toddy / Cold Brew or Kyoto slow drip.
