Cyco-Rum is the third installment of coffee for renowned artist Jessi Flores. About 5 months Jessi asked if we could create a rum coffee. We talked about the process we use with bourbon barrel aged and if it was possible to use the same process with rum barrels. We were really unsure if we could - which coffee bean would accept the flavors of rum from aging in a rum barrel, how long the aging process would take and what roasting level would bring out the best of the bean and rum.
But, with encouragement (insistence) of Jessi we started the process of test aging with various beans for various lengths of time. We then roasted the test - 4 months later we feel really good about what we have been able to create for Jessi. This bean is aged in small rum barrels for just over 1 month then roasted to a light/medium. This has allowed the sweetness of the rum to shine through while still picking up the flavor profile in the bean. A side note, all the alcohol content that the bean may have picked up on during the aging is burned off during the roasting. The expected flavors are silky milk chocolate up front and some fresh baked bread on the finish.
This truly has been a labor of love for us - but we'd do anything for family and Jessi is family. It is very limited a monthly release of additional bags if you miss out on this first run!
Light - Roasted to our lightest level. Usually before first cracks end. Called a Half City Roast.
Medium/Light - Roasted to first crack. Called a City Roast.
Medium - Roasted after first cracks before well before second crack. Called a City+ Roast.
Medium/Dark - Roasted to the start of second cracks.
Dark - Roasted from the start of second cracks to 15 seconds into second cracks.
Very Dark - Roasted beyond 15 seconds into second cracks.