Rum

How can we make a “barrel aged coffee” that lets the natural flavors of the coffee shine through and co-exist with the unique flavors of an old Rum Barrel? - That was the question Felipe Trujillo sought to answer with the design of this coffee. The result is a sweet coffee with a brandy, rum mouth feel, red fruits and champagne taste, a balanced malic acidity, and a round and long finish. But the way to that result was not aging green beans inside old rum barrels as it is commonly done in consuming countries, but a different approach. Felipe took an old rum barrel from Ron Viejo de Caldas, a traditional rum distillery in Medellin, and introduced the coffee cherry juice that results from a long carbonic maceration into the barrels. That cherry juice is let there to ferment for weeks and even months at a time. Then, when the next batch of coffee cherries are harvested and hand-selected, they are introduced into sealed tanks with 50% water and 50% fermented coffee cherry juice from the Rum Barrels. After 180 hours of fermentation, the cherries are let out and left to dry in raised beds for about 4 weeks until they reach 11-12% humidity.

$

10.0

/ lb - Green