MEXICO VISTA - BARREL-AGED

The Taste

• You taste smoky notes from the oak-charred whiskey barrels, milk chocolate, stone fruit, and nougat
  

The Coffee:

• ROAST: Medium-Dark
• FLAVOR: Milk Chocolate, Stone Fruit, Nougat, Nutty 
• BODY: Medium
• ACIDITY: Medium
• PROCESS: Washed

Barrel Aging Process

We purchased a recently poured Bourbon Barrels from Wilderness Trail Distillery located in Danville, KY. We aged these beans for 10-15 days in the barrel to let them soak up the natural oak and add the flavor from the Whiskey. Here is more about the Whiskey:

“Once our traditional sweet mash process is distilled in our column stills, we enter the barrel at the lowest entry proof we know of in Kentucky. We barrel at 100 proof and 105 proof to highlight the balance of the distillate and alternate solubility expression we get from the barrel at a lower proof. 

Our three-grain recipe is 56 percent rye, 33 percent corn and 11 percent malted barley. Our rye mash bill is one we created for a broader balance of flavor to offset the typical high ryes commonly found. We use Kentucky-grown Heritage rye from our local KY Proud farm. We enter the new, air-dried #4 char, 53-gallon barrels at 100 proof and 105 proof for our Rye Whiskey and age until maturity in our barrelhouse. We age our Rye Whiskeys on the upper floors of our rickhouses for a minimum of 4 years with regular expressions expected to be between 6 and 8 years of age.”

More about the Coffee Beans

Pitalito Colombia Supremo Green Coffee Beans

Pitalito is the second most populous municipality in Huila, Colombia. The climate is humid, and temperatures usually range between 18-21ºC throughout the year except during May, June, and July, when the temperature dips to 12-14ºC.

This coffee is named for the Tiple instrument, which is used in traditional Colombian music. El Tiple is Genuine Origin’s way of making crowd-pleasing Colombia green coffee more accessible to roasters as a blend that explores Colombia’s distinctive micro-climates and flavor profiles. All the coffees were sourced from small, family-owned farms ranging in altitudes from 1,500-1,800masl.

Deep, dark chocolate notes are coupled with caramel and roasted hazelnut flavors in this coffee. A light touch of floral notes also brings the complexity up a notch. The medium body and acidity are perfect for those looking for a robust, sweet, satisfying cup.

The Huila Coffee Department

The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – and often award-winning – green coffee beans, Huila is celebrated for its distinctly delicate cup profile, which features bright acidity, sweetness, and a fragrant aroma.

Huila’s proximity to the equator and it is rich with volcanic soil. Coffee from Huila has a signature profile: fruit and caramel notes, sweet acidity, and intense aromas. Huila’s two harvests occur between September – December (main crop) and April – May/June (mitaca crop).

Supremo – Colombian Coffee Quality Designation

The Colombia Coffee Federation classifies and evaluates green coffee quality by screen size and the number of defects present in a sample. In Colombia, green coffee beans are considered specialty if it scores above 80 points, has zero primary defects, and has no more than five secondary defects in a 500g sample.

The Supremo coffee bean classification signifies that the green coffee has a screen size of 17. That means the beans have passed through a sifter with holes that are 18/64 inch wide. Larger-sized beans are often correlated with higher quality, although screen size is not the only indicator of coffee quality.