Juan Diego De La Cerda (Finca El Socorro)

Description

Heady aromas of molasses, purple grape, and bubble gum introduce this round, boozy coffee. Purple grape, oak, and caramel notes accompany graham cracker sweetness in the cup. Cacao nib and macadamia linger in the finish, with a lingering toasty bourbon note.

This coffee roasts and ships on Mondays and Thursdays only. Available Whole Bean only. All items in your order will be held to ship with this coffee unless you request otherwise in the "Special Instructions" section of your shopping cart.

Three Buying Options

Get a 10oz bag of our Barrel-Aged Laurina for $25, or bundle for savings!

Get a bag of our Barrel-Aged Laurina plus a bag of Laurina Washed, our non-aged version for $4 off. Enjoy both offerings separately, or taste them side-by-side to experience the effects of barrel aging.

Bundle Barrel-Aged Laurina with Laurina Washed and a bar of our Whiskey-Infused Coffee + Chocolate This bar was made from cocoa nibs infused with El Socorro Red Bourbon that had been aged in an Eagle Rare barrel. Save $8 and automatically qualify for free domestic shipping!

Coffee Details

Producer: Juan Diego de la Cerda
Farm: Finca El Socorro
Region: Guatemala Department
Altitude: 1,798-1,890 masl
Varietal: Laurina
Process: Washed, Aged in a Blanton's Bourbon Barrel
Roast: Light
Notes: Purple Grape, Macadamia, Molasses

The Story

Following the success of our last barrel-aging experiment with an Eagle Rare barrel, we couldn't resist giving it another go. This time, the Topeka Whiskey Society provided a Blanton's Bourbon barrel and we selected Finca El Socorro's silky, nutty Laurina Washed for aging.

Best of all? Laurina is naturally low in caffeine. This is the ultimate dessert coffee!

The Process

Our roasters Mike and Matt developed a meticulous barrel-aging process to ensure the best results:

Green coffee is added to the empty barrel and sealed. This is done in batches of 35lbs at 11.6% moisture content.

The barrel is agitated at least once per day for a week, aging in a 75º warehouse at 52% humidity.

After seven days in the barrel, the coffee is removed weighing 37 pounds at 14.1% moisture content.

The coffee is sealed in a bag and rested to homogenize to 13.7% moisture content.

Next, the coffee is dried prior to roasting. It spends 2 hours in the roaster at 95º-105º with full airflow, bringing the moisture content down to 12.2%. This "low and slow" approach avoids losing organic matter in the coffee and stripping out volatile compounds from the bourbon itself.

Finally... into the roaster! At a light roast, the barrel-aged coffee is round and sweet with notes of purple grape, macadamia, molasses, and bourbon. Enjoy!

Text from PT's Coffee's listing.