中

Experimental

Barrel aged

Green coffee or fermenting coffee rests in used whisky, rum or wine barrels and takes on spirit and oak aromas.

Steps

  1. Process or ferment
  2. Rest in used barrels
  3. Dry or rest

Effect on taste

Acidity
±0
Sweetness
+1
Body
+1
Fermentation
+2

Typical flavours

Grape & wineyDried fruitSweetSpice

QLC barrel aged coffees

Other methods

WashedNaturalHoneyPulped naturalWet-hulledKenyan double washedAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedLacticThermal shockKojiCo-fermented (infused)Swiss Water decafSugarcane (EA) decafCO₂ decaf