The StoryGreen coffee has always been plagued by the weakness of absorbing anything it comes in contact with, which then presents itself in the cup. Improperly stored beans can display such unsavory characteristics as burlap from the bags they're stored in or diesel fumes from the various modes of transportation used to move it.
With this fragility in mind, Ceremony’s Director of Wholesale, Ronnie Haas had a moment of inspiration. What if he used the bean’s weakness as a means to enhance the flavor profile of the coffee? With the help of Head Roaster, Andy Sprenger, he developed a process by which they would pair specific used wine or whiskey barrels with coffees that they thought would complement each other. Then they began to experiment with conditioning times and roasting techniques to bring out the unique characteristics of each experiment in the series.
The ScoreCheck out this sweet review from coffeereview.com...
Blind Assessment: Achieves a fine balance of chocolate-toned coffee notes with deep, resonant wine-associated notes – grapy fruit, oak – that presumably reflect the influence of the wine-barrel conditioning of the green coffee. The sensory depth and complexity achieved by this interaction takes this coffee far beyond novelty to something quite original and authentic. Balanced, rich acidity; syrupy mouthfeel. The complex flavor if anything deepens in a finish that balances sweetness with a pleasantly drying hint.
Notes: This is the second in a series of experiments by Ceremony involving holding high quality green coffee in wine barrels to create unusual, in this case striking, wine-influenced profiles. Produced from trees of the Pacas and Mundo Novo varieties. The Santa Teresa farm is operated by third generation owner-farmer Erwin Pohlenz. Ceremony Coffee Roasters is a small-batch coffee roaster and associated educational laboratory, both relentlessly focused on producing the best possible coffee.
Who Should Drink It: Should make a superb dessert coffee, while aficionados of high-end coffee innovation will find it interesting, perhaps remarkable.
dark cherry and cocoa nib aromatics. strawberry and dark chocolate in cup with delicate lemon and grape acidity.
Cabernet Sauvignon Barrel
vanilla, floral, and pineapple aromatics. sugar cane, dates, and pound cake in a complex cup with lemon acidity.
Ethiopian Yirgacheffe ECX/
grape jam and currant aromatics. bourbon, dried dates and raisin in a sweet, balanced cup.
Colombia Pedregal/Port Barrel
agave, honey dew and rum bun aromatics. golden raisin, bosc pear + sugarcane with pomelo acidity in cup.
bourbon and jelly doughnut aromatics. in cup, red licorice, red wine and raspberry jam finish.
Mexico Santa Teresa/
Cabernet Franc Barrel
You may notice this is the same combo as BCS02 with completely different results