Grower: Smallholder farmers from Antigua
Altitude: 1200-1616 m
Variety: Bourbon, Catuai, Caturra and Typica
Flavour: Dark Chocolate, bright fruit and butterscotch
For our Whiskey Barrel Aged Coffee, we add in our unroasted, single origin, specialty grade coffee bean, for this season, from Guatemala, to a retired whiskey barrel.
We let the coffee soak in the flavour from the whiskey barrel for 30 days and then meticulously roast to a medium roast, sealing all the flavour within the coffee bean.
We suggest brewing this using pourover or even try it as a cold brew! The flavours will pop out!
Try out this recipe from @torontobrunchclub
Grind size: Use your standard pourover grind
Temperature: 92 C (Fairly low to maintain the sweetness)
0:00 bloom with 30g
0:30 pour to 90g
1:00 pour to 180g
1:30 pour to 240g
Swirl around 2min (once the water level has dropped)
Total brew time: 2:30