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  • Writer's pictureDennis Florentino

Barrel and Long-aged Coffees

Barrel and long-aged coffees require a fine art of handling that brings out the absolute best in select bean varieties from around the world. These two unique processes are ideal for coaxing out incredibly deep flavors and nuances from the beans. From chocolate/cocoa, caramel and nutty notes from the Americas, to the fruity and citrus flavors of some African Coffees, each bean must be evaluated for their potential before undergoing the aging process.

 

Barrel vs. Long-aging


There are a couple of very different variables between barrel and long-aged coffees. While long aged coffees are kept in strict environmental conditions for up to 60 months, barrel-aged coffees can vary between a few weeks to several months depending on the barrels and types of beans aged.

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