WHISKEY BARREL-AGED ETHIOPIA #1219

Sourced from Yirgacheffe, this Ethiopian coffee was naturally processed, meaning the coffee fruit sun-dries before the seed is separated out. This process infuses the seed with flavor from the coffee cherry, just as the whiskey barrel will later do. What results from the processing are deep cherry notes and stonefruit, making it a natural substitute for sweet vermouth. Ethiopian coffees and their inherent fruit-forward flavors have delighted and entranced coffee lovers for centuries. It’s hard to imagine a classic coffee line-up without an Ethiopian offering.

Similarly, it’s hard to imagine a classic cocktail menu without a Manhattan. In a world of overly sweet cocktails and trendy mixers, the rye, bitters, and vermouth of a Manhattan stand proudly on their own. Like an Ethiopian coffee, a Manhattan stands apart from its sugary colleagues with a deceptively simple, skillfully-crafted balance of flavor.

This Manhattan coffee pairing combines the sweet red-fruit flavors of the coffee with the lighter whiskey to produce notes of stone fruit, vanilla, and a notable brown sugar spice. The barrels come from Woodinville Distillery, which ages its barrels in the Cascades for two years in the open air, and then chars the wood for a deep, nuanced oakiness. The coffee is roasted for us by Seattle Strong, a young, innovative coffee roaster founded in 2017 by students at the University of Washington.

Because of the size of the barrels, we can only make so much of these special-edition coffees. With less than 200 bags available, it’s bound to sell out fast! Reserve your bag of Whiskey Barrel Aged Ethiopia, and forget shaking or stirring: the best Manhattans just require brewing.

Available while supplies last.