Aged in Oak
Medium Roast
Meet Kollegowda
Kollegowda has been growing coffee for the past 30 years, transitioning from ragi, jowar and thogari because cultivating food crops so close to wildlife was challenging. At present, Kollegowda's farm is visited by many different creatures big and small, a feature he insisted we should share with you! "My land has lots of insects, spiders, birds and wildlife - all come and inspect my farm from time to time!" Our camera traps have spotted chital, sambar, barking deer and porcupine. Kollegowda is especially fond of the birds, blossom-headed parakets, a few different barbets and bulbuls, hill mynahs, racket-tailed drongos and emerald doves.
Kollegowda was keen that we also share with you the diversity of foods he collects from the forest - many varieties of tubers, lichen, honey, amla and fruits. "We eat the forest's foods and also share these with wild animals", he says.
According to Kollegowda, education is crucial for his community's and our country's progress. "We should all study seriously and then work seriously", he says.
At Black Baza, we are continuously inspired by our partner producers. Their knowledge of the forest and wildlife is magical and they nudge us to shift our own lifestyles in favour of those with lower ecological footprints.
Aged in Oak Microlot
Ever wondered how your coffee can have that extra touch of depth and character? Enter coffee aged in oak barrels!
When coffee beans meet oak casks, a whole new flavour journey begins. The wood in these oak barrels, often used previously for aging spirits, imparts subtle notes of vanilla, caramel, and even a hint of smokiness. As the beans age in the barrels, they absorb these flavours, transforming into something truly unique.
The aging process allows the coffee to develop a rich, complex profile. It smooths out the rough edges, enhancing the natural sweetness of the beans while adding layers of warmth and depth.
Whether you're a coffee connoisseur or just love exploring new tastes, this Microlot aged-in-oak is an experience worth trying. Check it out and discover how the tradition of aging can bring out the best in your brew!
Note:
This edition of the Aged in Oak Microlot is not a boozy version. This is very different from an earlier whiskey version.
Flavour Notes:
Vanilla, Caramel, Malt
Recommended Brewing:
Moka Pot: Use a Medium or Medium-Fine Grind (finer than a Pour Over but not Espresso-style fine). Fill the lower chamber with hot water to just below the safety valve. Add your coffee to the filter basket and tap to distribute but do not tamp down. Place the Moka Pot on low heat, use a stove stand to ensure that the flame is directly under the Moka Pot and now going up its sides. Watch with the lid open and take off the heat immediately once it starts bubbling.
