IN COLLABORATION WITH JOEBELLA COFFEE ROASTERS
WELCOME TO THE FIRST SOCIALLY ACCEPTABLE WAY TO GET YOUR WINE FIX BEFORE 8AM!
Green (unroasted) coffee beans are very porous, and will rapidly absorb the scents and characteristics that surround them. Historically, importers saw this as a risky trait, as their coffee could absorb unwanted characteristics from everything they came into contact with prior to roasting. However, as resident geeks of anything barrel-aged or fermented, we saw this as an opportunity to create something truly unique.
We became interested in experimenting with unroasted coffee beans and red wine barrels to see how the two would interact. We found an engaged and equally excited partner in the roasters at JOEBELLA Coffee Roasters in Atascadero and started the experiments in late 2014. From that point on, we have worked with JOEBELLA to create over 30 blends of bean and barrel, each featuring beans with different origins and barrels used to age our favorite red wines.
Each combination of bean and barrel creates a flavor profile that preserves the integrity of the coffee while adding a hint of fruit, oak, spice and other flavor characteristics present in wine. We like to think that we have created the perfect marriage between two of our favorite things, and we hope you enjoy the results as much as we have.
If you are curious about the process and what combination of bean and barrel makes up your specific batch, brew a cup and keep reading!
Niner barrels are steam-cleaned at the winery, after they’ve been used for wine.
Then Joebella begins with green, unroasted coffee beans.
Where all the magic happens: all coffee is small-batch roasted in this machine.
The freshly roasted beans are dumped into this bin, where the turning arm will help rapidly cool them.
The finished product!