Barrel Conditioned Coffee

IN COL­LAB­O­RA­TION WITH JOE­BEL­LA COF­FEE ROASTERS

WEL­COME TO THE FIRST SOCIAL­LY ACCEPT­ABLE WAY TO GET YOUR WINE FIX BEFORE 8AM!

Green (unroast­ed) cof­fee beans are very porous, and will rapid­ly absorb the scents and char­ac­ter­is­tics that sur­round them. His­tor­i­cal­ly, importers saw this as a risky trait, as their cof­fee could absorb unwant­ed char­ac­ter­is­tics from every­thing they came into con­tact with pri­or to roast­ing. How­ev­er, as res­i­dent geeks of any­thing bar­rel-aged or fer­ment­ed, we saw this as an oppor­tu­ni­ty to cre­ate some­thing tru­ly unique.

We became inter­est­ed in exper­i­ment­ing with unroast­ed cof­fee beans and red wine bar­rels to see how the two would inter­act. We found an engaged and equal­ly excit­ed part­ner in the roast­ers at JOE­BEL­LA Cof­fee Roast­ers in Atas­cadero and start­ed the exper­i­ments in late 2014. From that point on, we have worked with JOE­BEL­LA to cre­ate over 30 blends of bean and bar­rel, each fea­tur­ing beans with dif­fer­ent ori­gins and bar­rels used to age our favorite red wines.

Each com­bi­na­tion of bean and bar­rel cre­ates a fla­vor pro­file that pre­serves the integri­ty of the cof­fee while adding a hint of fruit, oak, spice and oth­er fla­vor char­ac­ter­is­tics present in wine. We like to think that we have cre­at­ed the per­fect mar­riage between two of our favorite things, and we hope you enjoy the results as much as we have.

If you are curi­ous about the process and what com­bi­na­tion of bean and bar­rel makes up your spe­cif­ic batch, brew a cup and keep reading!

The finished product!