We begin with single origin Colombian Arabica beans. The green beans are aged for eight or more weeks in freshly dumped spirit barrels. The barrels are rolled to ensure even exposure to the wet barrel staves to infuse the essence of the premium spirits.
Once the beans have aged properly, the barrels are cracked open to reveal the green beans. We then roast the coffee beans in small batches according to our Clout roasting profile. Any alcohol that may have been absorbed during the barrel aging process has burned off at the high temperatures, but the bold flavors and aromas of the spirits remain, giving our coffee a bold flavor you’re sure to love!
