Kenyan Bourbon Barrel Aged 8oz

Our cult favorite coffee is back!

We age Kenyan AA coffee in bourbon barrels sourced locally from our friends at Orange County Distillery. Our process is unique in that we take the bean and expose it to air for 24-48 hours to drop the moisture content of the bean before adding it to a freshly emptied bourbon barrel. The humidity in the barrel will bring our coffee back to its target moisture content, but in the process also replaces the moisture content that was primarily water with evaporated bourbon trace to give it a fuller and sweeter body without artificially flavoring the coffee or causing the beans to be too wet to roast properly. After three months of rolling the barrels, we’re finally ready to roast and bag this precious bean!

This is best enjoyed as a Chemex pourover, and the smell of the beans as you run the water over it is sensational! Initially you will taste a bright acidity of green apple and orange peel, and as it cools the intense aroma of oak and melted vanilla bean ice cream takes over the cup.

• ROAST PROFILE: Full City+ (Medium-Dark Roast)

• TASTING NOTES: Green Apple, Cookie Dough, French Vanilla, Maple Syrup

• REGION: Yara, Kiambu
• PROCESS: Fully Washed, 3YR Aged
• VARIETAL: Arabica
• Brewing Instructions: Measure 1g of coffee for every 16g of water. Heat water to 204f, and then brew using your method of choice.