Were you also eagerly waiting for the unique barrel-aged coffee from the roastery HAYB after last Valentine's edition? Then we have good news for you. The roastery is once again coming with this delicacy and this time you can look forward to Colombia. Cuba libre, pineapple, and vanilla? That sounds like a great coffee for summer!
The coffee matured in barrels of bourbon Four Roses and beer One of Each from Artezan Brewery. First, there was a barrel into which bourbon Four Roses was poured several years ago in the USA. After aging, the barrel had to leave the distillery and go on - according to tradition and regulations, bourbon always has to be in a fresh barrel; it cannot be used a second time! This empty barrel then flew to Europe, to Poland, to Warsaw, specifically to Błonie, to the Artezan Brewery. Here, Imperial Porter beer then aged in it, and when the barrel was emptied, we filled it with coffee and this is what came out of it. A unique summer special.
During processing by the washed method, cherries pass through the so-called pulper, where they collide with metal discs with protrusions or spikes at high speed, and thus the skin and pulp are removed. After this step, we are left with a green bean, which still has some pulp (sugar) residue. To make it easier to remove these remnants of the pulp, the beans are left to ferment in tanks for several, often even dozens of hours. After fermentation, the pulp is separated from the bean and goes down more easily. Here we come to the step that gives this method its name, washed. The coffee is moved from the tanks to the washing channel, where the beans are washed with water and the last remnants of sugars - pulp - are removed.
- Altitude: 1700 - 2000 m a.s.l.