Cupping Notes
So, “Kaldi in the Rye”, huh? What's that about?
Kaldi, as the legend in Ethiopia has it, is the father and mythical discoverer of coffee. One day when herding his goats along a mountainside, he became aware of a goat with a noticeable pep in its step. He realized that the goat had been eating cherries from a shrub nearby. That shrub was Coffea arabica — (what we now know as “coffee”). Kaldi put two and two together. . . the goats that ate the cherries from this coffee plant were full of energy! Intrigued by this, Kaldi shared this news with local monks, who then crafted a drink with the wondrous cherries. Some years later, you are enjoying a MUCH more refined version of that same drink.
With this rye-aged Ethiopian coffee, we pay homage to Kaldi and to Ethiopian legends.
Now, where were we?
We heard you loud and clear, folks!
You and your loved ones needed another Peregrine whiskey coffee for this holiday season.
Well, your wish is our command! Let’s get those stockings stuffed with delicious rye-aged coffee this Christmas.
This go-round, we’re using a freshly drained “Alpine Rye” barrel from our neighbors (and friends) at Wood’s High Mountain Distillery in Salida, Colorado. Their hard work in the distilling process always translates to a delicious finished product at Peregrine, and we appreciate their craft.
What can you expect in our newest rye-aged coffee?
Grape Candy. In deciding on grape candy, we also played around with the idea of grape jam, grape soda, but ultimately candy. There is something distinctly “jammy” about the note in question, but the delightful sweetness lends itself mostly to something like a grape Jolly Rancher. I found this especially exciting because it was not present in the washed version of this coffee.
Chocolate. Speaking of other things not present in the washed version of our Yirgacheffe coffee–chocolate! Chocolate is not an uncommon note. In fact, it’s (worldwide) probably the most generic note a coffee can claim. However, it is more common in certain regions than others. Central and South American origins almost always tout at least some level of chocolate. But African coffees, especially Ethiopian coffees from Yirgacheffe, usually do not. Yirgacheffe is famous for its tea-like thin mouthfeel, and for citrus notes. Aging this coffee in rye really changed some things around. All of a sudden, there is a much thicker mouthfeel and notes of smooth chocolate to pair with the grape sweetness.
Rye. Perhaps a lot of the newfound sweetness present in this coffee can be attributed to the barrel it was aged in. Who would have guessed that? Rye differs from whiskey in its makeup but also in its taste. Whereas bourbon often grants notes of vanilla and caramel, rye is sweet and spicy (meaning, “full of spices”). We’ve found Wood’s Alpine Rye has paired extremely well with our washed coffee from Burundi in the past, and now, with a washed Ethiopian as well. I’m sensing a trend.
Whatever’s going on in this coffee is certainly working!
We think it’s a surefire holiday hit, and we can’t wait for you to tell us what you think!
Happy Thanksgiving, Merry Christmas, and a Happy New Year from the team at Peregrine. We hope this coffee is paired with conversation, thankfulness, and most of all. . . those you love.