Big and brooding, full of earth, yet retains a pleasant, low acidity with a hint of pepper in the finish. NOT SPICY.
Full City roast (dark, but not French)
Offered in 12 oz, 1 lb, 3 lb (3% discount) and 5 lb (6% discount) packages
Aging process is United States Patented
Like many great ideas, this one happened quite unexpectedly. For our first few years in business, we sold quite a lot of aged coffee. Around 2009, for many reasons, the supply of aged coffee on the market evaporated.
We thought often about aging our own, but the traditional processes require time and environmental conditions present only at origin. So we gave up on the idea, until it dawned on Jim to try some cask-aging experiments. The one that rang the bell was pepper cask-aging, done with seasoned Tabasco barrels. We aged a nice Sumatra Lintong, as a kind of “calibration point” for the process. Jim thought it was so unique that he filed a US patent on the process for making this coffee. With the process proven, we’ve aged one of our favorite blended coffees, our Deep South blend. The aged version is even deeper and richer than the traditional coffee, so we don’t roast it quite as dark as the original.