La Loma Whisky Barrel Natural
Extraordinary execution on this batch from La Loma. It’s immediately apparent which coffee this is on the cupping table. It can’t hide behind a blind tasting. It’s sweet like aged rum (specifically, Diplomatico Reserva Exclusiva) and fragrant like a bottle of vanilla extract. The drinking experience is rounded out with such a lovely chocolate milk mouthfeel, a lot like Yoo-hoo. Usually for coffees that taste like this, they’re roasted a bit darker, but Glitch chose to roast this one lightly, and it’s all the better for it.
This batch is processed using a method called "Whisky Barrel Natural," which involves aging the coffee in actual previously used whisky barrels. For this batch, only high-brix coffee cherries were selected. They were fermented in a tank with ten types of microorganisms based on wheat, sorghum, and corn, along with a small amount of whisky. After fermenting, the mixture was rested in a cellar for 20 days before being aged in oak barrels previously used for whisky production for 30 days.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Extraordinary execution on this batch from La Loma. It’s immediately apparent which coffee this is on the cupping table. It can’t hide behind a blind tasting. It’s sweet like aged rum (specifically, Diplomatico Reserva Exclusiva) and fragrant like a bottle of vanilla extract. The drinking experience is rounded out with such a lovely chocolate milk mouthfeel, a lot like Yoo-hoo. Usually for coffees that taste like this, they’re roasted a bit darker, but Glitch chose to roast this one lightly, and it’s all the better for it.
This batch is processed using a method called "Whisky Barrel Natural," which involves aging the coffee in actual previously used whisky barrels. For this batch, only high-brix coffee cherries were selected. They were fermented in a tank with ten types of microorganisms based on wheat, sorghum, and corn, along with a small amount of whisky. After fermenting, the mixture was rested in a cellar for 20 days before being aged in oak barrels previously used for whisky production for 30 days.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Extraordinary execution on this batch from La Loma. It’s immediately apparent which coffee this is on the cupping table. It can’t hide behind a blind tasting. It’s sweet like aged rum (specifically, Diplomatico Reserva Exclusiva) and fragrant like a bottle of vanilla extract. The drinking experience is rounded out with such a lovely chocolate milk mouthfeel, a lot like Yoo-hoo. Usually for coffees that taste like this, they’re roasted a bit darker, but Glitch chose to roast this one lightly, and it’s all the better for it.
This batch is processed using a method called "Whisky Barrel Natural," which involves aging the coffee in actual previously used whisky barrels. For this batch, only high-brix coffee cherries were selected. They were fermented in a tank with ten types of microorganisms based on wheat, sorghum, and corn, along with a small amount of whisky. After fermenting, the mixture was rested in a cellar for 20 days before being aged in oak barrels previously used for whisky production for 30 days.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Caturra, Bourbon
Colombia
Huila
La Loma
Rodrigo Sanchez
1650 MASL
Whisky Barrel Ferment
Natural
Glitch | Tokyo, Japan