It’s back — and better than ever! We couldn’t let another year go by without putting beans in barrels. (We are a brewery/roastery, after all...) Those of you who loved our last barrel-aged coffee will enjoy echoes of its rummy sweetness and chocolate undertones, with new pops of roasted almond and apricot.
This year’s barrels came from our friends and fellow North Vancouver denizens over at Sons of Vancouver, who used bourbon barrels to age rye whisky, followed by their famous Amaretto.
Thrice spirited, the barrels came to us in time to fill with a fruity washed Colombian coffee from a smallholder empowerment initiative, Monkaaba.
6 weeks of aging later, we roasted the barrel-conditioned coffee just long enough to draw out the sweetness and cask-strength sophistication.
The result is a complex, heady character beautifully suited to espresso, with a warmth of flavour that rings festive.
