Colombia Piendamo Barrel Aged
Last year at the roastery, we tasted a very interesting single origin coffee that had been aged in a rum barrel. The ageing process added another dimension to the coffee while still reflecting its origin.
We decided to experiment with this process ourselves using a French oak barrel from Reid and Reid Gin. The barrel had first been used for Pinot Noir at Ata Rangi in Martinborough, then by Reid and Reid for their Pinot Noir barrel aged gin. The freshly emptied barrel was then sent up to the roastery for us to age coffee in.
When the barrel arrived, it smelled intensely of the gin botanicals, especially juniper and kawakawa.
Definitely not your usual Colombian Coffee