After countless months of experimentation, tireless cupping, and many restless nights, the experts at Batch 206 and Caffe Vita have developed the perfect recipe for barrel aging coffee.
Our journey starts with meticulously sourced South American coffee set to rest in freshly emptied barrels of Batch 206 Old Log Cabin American oak barrels, Counter ’Old Tom’ Gin vintage Hungarian oak barrels, or Elliot Bay Rum previous use bourbon barrels. The coffee rests for 4-6 months and then carefully roasted and set back in the barrels again. Yep, you read that right- double barrel aged coffee for double the flavor. These coffees light up a room with a balanced body of dark chocolate with a subtle, yet bold and boozy aroma.