Whisky Barrel Aged Double Bourbon Coffee

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Sweet
  50
• Bright
  30
• Comforting
  25
• Clean
  20

Expect notes of; HONEYHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. | VANILLA | SPICES Origin This blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. is a perfect harmony of Cotswold Distillery’s finest single malt whisky and aged BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. barrels from Kentucky, woven together with the world’s finest speciality Rwandan Bourbon varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.. Arabica beans. Country: Rwanda Region: Mageregere Altitude: 1800 - 1950 masl Variety: Bourbon Process: Barrel Aged About this coffee; We are excited for you to try our exclusive bourbon barrel-aged coffee, which boasts delightful hints of vanilla and honey and concludes with a smooth, sweet finish. This remarkable coffee merges gentle whisky undertones with the naturally rich flavours of sweet Rwandan beans. For an optimal experience, we recommend using a French press, though it adapts beautifully to any traditional brewing method such as espresso. What is Barrel Aged Coffee? In October 2023, we embarked on an intriguing experiment: barrel-ageing our speciality coffee in oak Bourbon whisky barrels sourced from Kentucky. This unique venture was made possible through a collaboration with Cotswold Distillery and the expertise of their Global Whisky Ambassador, Rob Patchett. To our surprise, the outcome was nothing short of extraordinary. We tested a variety of speciality washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and honey-processed arabica coffees, and allowed them to rest in eight-year-old, single-use barrels, and the results were simply phenomenal. Through this process, we have gained significant insights into refining the roast profiles of these barrel-aged coffees, with ageing periods ranging from one week to two months. This innovative twist on the traditional roasting method has proven to be incredibly captivating and generating results that left us speachless. The coffee boasts a rich, boozyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. decadence, brimming with notes of vanilla and honey sweetness when brewed as a filter or in a French Press. These flavours harmoniously blend with the inherent sweetness of the Rwandan bourbon variety, resulting in a sublime creation we proudly call Double B