It's no wonder coffee and wine attract some of the same fans: both beverages are products of climate, care, and curation, and both tell fascinating stories with their flavors. In this story, coffee meets wine, falls in love, and brews happily ever after. We couldn't wait to share it with you!
To prepare this coffee, unroasted beans from El Salvador are aged three months in the same oak barrels that aged local Oregon Pinot Noir for over a year. The beans are removed and roasted, resulting in a complex cup of layered flavors that feels playful, sophisticated, and utterly unique.
Look for a sweet, balanced interplay of coffee and wine flavors. The wine barrels add a depth to the cup, but they don't dominate it; instead, the sweet, fermenty red grapes provide a boozy complement to a mild, creamy El Salvadoran coffee with notes of cocoa and citrus zest. Cheers to the morning!
"I was really looking forward to trying this roast, but have to say I was a little disappointed. This is a good medium roast coffee, but I was expecting better. It just might be the wine tasting notes that I am not used to. I think I’ll stick with the more traditional roasts."