Description of taste and flavor characteristics of rum bucket washed Castillo coffee beans in San Jose Manor, Colombia

Rum barrel washing at Chateau San Jose, Caldas, Colombia

Origin: Caldas

Manor: San Jose Manor

Variety: Castillo

Treatment: rum barrel washing

Altitude: 1750 m

Flavor: rum, cantaloupe, grape, honey, chocolate

San Jose Manor (Finca San Jose) is located in the province of Caldas, Colombia, 1750 meters above sea level. Monsalve Botero, the hostess of the manor, is the third generation, committed to promoting Colombian coffee, breaking through in the traditional production of modern boutique coffee and trying to find a different way. Once the gentleman who accompanied the rum maker bottled and matured the original wine, he had an idea what would happen if he put the raw coffee beans into the oak barrel. Will it be the same as the original wine, absorb oak barrel flavor, to achieve the barrel effect?

In this way, the hostess Monsalve Botero began to put raw beans into rum barrels of different ages for low-temperature fermentation in 2013, and the fermentation time was different, so as to experiment and select the most suitable bucket and fermentation length. Successfully found the most suitable combination to achieve a special and satisfactory flavor to produce rum barrel fermentation which is different from traditional rum washing.

The manufacturing process seems simple, but the details determine success or failure. After the coffee fruit has been washed, the washed beans are placed in the oak barrel of brewed rum and stand for up to three months. During this period, each barrel needs to roll every day to flip the coffee in the bucket, so that the beans can evenly absorb the aroma of the brewed oak in the barrel, and because of the integrity, the characteristics of the beans are more distinct and complete.