Ceremony Coffee: Barrel Conditioned Series #2 Mexico Santa Teresa
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I’ve been wanting to try coffee that had been stored in a used wine barrel for awhile now. I saw a roaster in Canada doing a wine barrel aged coffee. Not sure how I came across it, but I almost ordered it up. I held off because of the shipping costs. That and previous experiences with customs have not been good.Ceremony Coffee must have been snooping in my dreams because I just recently found out they’ve been doing some experiments with storing green coffee in used wine barrels. I missed out on the first series which really bummed me out, but that’s okay because I’ll be reviewing the second batch.
Thoughts
Clever Coffee Dripper:
24/345g • Grind beans on coarse side or #24 on Virtuoso • Pour in 48g or enough water to saturate grounds • Start timer and bloom for 30 seconds • Pour remaining water in and steep for 2 minutes • Quick stir • Drain • Total time: 2:30The aromas coming out of this coffee is just… wow!
I only heard about this coffee from Kienan (@kbs1486), a fellow Floridian who posted a picture of the first batch of the Barrel Conditioned Series. I’m sad I missed the first batch but what I’ve already tasted with the second batch, it may have been a good thing.
This batch is from Mexico Santa Teresa and is so interesting.
The minute you open the bag you are greeted with a woody note, but not like anything you’ve probably smelt before. Unless you’re a wine connesouir. The woody smell is from the barrel I presume which may catch you off guard when you first open the bag and take that initial whiff. It smells a little stale at first, but eventually opens up with more pleasing aromatics.
I decided to brew with the Clever Dripper first. The woody scent had me thinking it’d be the best method, and I think it did a great job showcasing this coffee too.
First, that woodiness from the barrel comes tumbling out and just sits under your nose lingering. Next, a small hint of raspberry jelly filled doughnut grows stronger as the cup cools.
The taste is something unique and actually may not appeal to everyone. You are first greeted with this woodsy note, but it’s hard to describe it. It’s woody, but not very mild, and somehow very tasty.
Next, that raspberry jelly filled doughnut I described in the aroma can be tasted in the cup. Just like the aroma, it starts off light and then only grows as the cup cools. Next, the cup showcases a nice wine note along with jam, and light perfume hints as the cup cools. When I say wine like, I mean very wine like. For a moment I actually thought I was drinking wine. I never tasted a coffee with such an intense wine note as this.
This is our second in this series of experiments with barrels. Nonetheless, we weren’t sure what to expect, and we wound up being blown away. Again. We’re getting perplexing jammy, dark fruity notes with lots of floral, perfume on the nose. The cup is clearly winey and smacks of raspberry thumbprints and dark berries. The finish on this series reminds us of a Cabernet that hasn’t rested in the bottle long ~
Verdict
One of the most intriguing coffees I’ve ever tasted. So smooth and rich. The kind of coffee you should be sipping on in small quantities, but can’t help drink a few cups or even gallons of.Sadly this batch is gone now too, but if you are interested in trying this, order yourself batch #3 before it sells out.
Info About This Coffee
Region: Mexico
Farm/Farmer: Santa Teresa
Altitude: 1200-1600 masl
Varietal: Pacas and Mundo Novo
Processing: Fully Washed + Barrel Conditioned
Roast Level: MediumYou can read more about this coffee and purchase here.
About The Author
Jamie Ferguson
From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...
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