Coffee bean wine barrel fermentation method coffee treatment rum barrel fermented fine coffee

Have you ever had the best-selling coffee beans in the coffee market, "San Jose Manor" Lamb barrel fermentation "?

Just opening the bag gives off a strong aroma of rum. If the young man is in charge of opening the bag, it would be strange not to spray gold. Do you know how the unique aroma of wine comes from?

One of the best places in the world to grow coffee: San Jose Manor in Caldas, Colombia

Let's start with Finca San Jose Estate in Colombia, a manor in the province of Caldas, which is 1750 meters above sea level and about 1400 meters high from the flat ground. The annual temperature is between 21 and 25 degrees Celsius. The mountain soil over there contains volcanic ash and is rich in minerals, which is very suitable for growing boutique coffee trees!

San Jose Manor not only has this rum bucket fermented coffee beans, they also grow rare pink bourbon, which is a mixture of yellow bourbon and red bourbon. The flavor is also very good, but the quantity is small. In addition, there are well-known boutique coffee varieties such as Kaddura, Castie and so on.

Coffee beans + old wine barrel = new taste popping up

San Jose Manor has been seeking innovation and change in the boutique coffee industry, trying to take a different path, and in 2013, it accompanied a gentleman who was engaged in the manufacture of rum to barrel and ripen the original wine. so there was a flash of inspiration-what if you put raw coffee beans in oak barrels? Will it be like the original wine, absorbing the flavor of oak barrels and showing a better effect?

With these questions in mind, the owner of the San Jose estate began to experiment with putting raw coffee beans into rum buckets of different ages for wine-making low-temperature fermentation, and the fermentation time was different in order to test the best results!

After years of experiments and attempts, we finally found a fermentation method that can produce excellent taste and aroma in 2017, which is different from the traditional rum barrel fermentation.

In 2019, the manor owner continued to improve the post-processing process, such as African-style scaffolding and greenhouse drying process, making the overall flavor cleaner and brighter.

Rum barrel treatment-introduction to the treatment:

The owner of San Jose chateau chooses Castillo coffee beans, hand-selects the well-ripe coffee cherries, and after washing in full water, let them ferment for 20 hours, then put them into Lamb oak barrels for more than 8 years, and place the beans in a barrel for three months, rolling once a day to evenly absorb the wine.

During this period, the coffee beans in the bucket will be sampled every 30 days to ensure the degree of fermentation and whether the wine is fully absorbed, so that when the coffee beans are finally finished, the characteristics will be more distinct and complete.

So how good is this rum bucket of coffee?

This San Jose Manor-Lamb bucket fermented and washed boutique coffee bean, as a formula bean, participated in the cappuccino category of RASV Australia International Coffee Baking Competition in 2019 and won the Silver Award! This competition is attended by more than 800 groups of samples from all over the world.

So whether you want to make boutique coffee by hand, mix beans with formula to make lattes, cappuccinos, or even make ice drops or cold coffee, rum barrel fermentation at San Jose Manor is the recommended choice!