Flavor and taste characteristics of coffee beans fermented in Shirley barrel in Honduras source story of barrel fermentation treatment

Shirley of Honduras has always been the main player in front street coffee. Not only do espresso use Shirley's mixed beans, but Shirley, who is full of alcoholic flavor, is also highly recommended by baristas. Today, Qianjie will come to explore the method of wine barrel treatment with you. This is a popular way of handling coffee in the coffee market. In addition to the wine barrel treatment of Honduran coffee in the front street, Colombian Coffee San Jose Manor is also rum treatment.

Although barrel-fermented coffee will feel fermented, most Japanese or honey-treated beans will also have some fermented aromas, such as blueberries from Costa Rican coffee.

Mixing alcohol and coffee in a delicious drink is an ancient pastime. In the past few years, this combination has become more and more popular. Today, baristas and bartenders everywhere play with this powerful pairing.

The latest trend in mixed coffee and alcohol is barreled aging-putting fresh raw coffee into buckets formerly used to make whisky, gin, rum, wine and other wines.

Buckets of coffee beans can be brewed hot or cold, and then sipped as is. They can also be mixed into fresh new cocktails to explore the new depth of distillation flavor.

Adding barreled coffee to the roaster line-up will not only increase customer interest, but also bring creative challenges to roasters. What kind of coffee works best in a bucket? How long should coffee be aged in buckets? Where is the balance between the barrel influence and the baking process?

Out of curiosity or convenience, coffee roasters began the barreled aging process. For others, this is a strategic partnership with the brewery.

Novelty is a big selling point, especially in the early stages of the trend. Now you may think it's nothing. But do you know how coffee bottling works? In fact, it is very simple to add green coffee beans to the wine barrel. In the process of fermentation, some rum is invaded into the barrel and given spongy distilled rum, and raw coffee bean wine absorbs a lot of coffee flavor during the aging process. Generally speaking, rum barrel aged coffee has the taste of chocolate, honey and rum!

Where did the idea of barrel fermented coffee come from?

The combination of coffee and alcohol has long been desired by roastmasters as much as bartenders, but when the idea of creating a series of Kauai Coffee Coffee started coming back in 2016, Kauai Coffee roastmaster McUitch was inspired to start seed-to-cup collaboration with other local Q Graders and held taste discovery workshops for Hawaiian coffee farmers. Sun dried typica acaia is the first batch of limited edition and small batch products that are widely praised.

The idea of aging lovely Island coffee in buckets is the natural next step in the fermentation and experimentation of the Seed to Cup project. Kauai Coffee and Koloa Rum have also partnered to develop other products, including the award-winning koloa kauai coffee rum, which made its debut a few years ago, so working together again to develop coffee-based products is an opportunity we can't turn down.

The reuse of rum barrels for coffee aging is also a sustainable practice, which can extend the life of the barrels to one to two times as long as they are commonly used to age rum, which is in line with our commitment to sustainable development.