MAHEMBE COLD BREW341

Coffee Liqueur

With the German “Third Wave of Coffee” – pioneer Ralf Rüller we selected a coffee from the west of Rwanda: Lot #58 from MAHEMBE. He roasts these beans “greener” than the typical espresso blends to preserve the intense floral notes. From this coffee with flavors of cocoa, nutmeg and sweet cherry, Josef Farthofer creates two very different spirits in Mostviertel, Austria. On the one hand he distilled after KOCHERE NATURAL and KANGUNU AA again a coffee spirit for the Freimeisterkollektiv. As a contrast, he made a coffee liqueur from the same coffee. These two spirits highlight very different aspects of the flavor complexity of these outstanding beans.

Nose

cocoa, nutmeg

Taste

raspberry, cherry

Finish

rose hip

Ingredients

coffee (MAHEMBE Red Bourbon), MAHEMBE coffee spirit, sugar

Preparation

MAHMBE is a red bourbon coffee, a strain that has been cultivated from Arabica coffee. Originating in Ethiopia, Arabica Coffea was further bred in Yemen and was cultivated by the French from the 18th century on the island of Bourbon (today Réunion) as a crop variety Bourbon. From there this coffee spread varieties in Africa and Latin America. This plant grows preferentially at a altitude of 1,100 to 2,000 meters. The farm that grows this red bourbon in Rwanda is located between 1,700 and 1,900 meters above sea level.

The MAHEMBE Lot #58 coffee comes from the Nyamasheke district in the Western Province. The head Justin Musabyiama was born on this farm and returned after the 1994 genocide. He started to rebuild the 11,600 plant-rich farm. In 2008 Justin Musabyiama built his own processing station. In the first year of full production, MAHEMBE took 4th place at the Cup of Excellence in Rwanda.

The Mahembe coffee is ground (medium grind) and macerated for 18 hours in cold water. Then Josef Farthofer filters. The remaining coffee is infused with bio-neutral alcohol from his own distillery and is distilled. This coffee spirit is mixed with the cold-brew coffee and sugar to the cold-brew liqueur with 20% ABV. The result is a liqueur that cites the characteristics of fruity third-wave coffees. Raspberry and cherry notes together with rosehip and cocoa notes form a harmonious overall picture.

h
Mahebe, Ruanda, Berlin, Deutschland, Oed, Mostviertel
  • Josef Farthofer

    Distiller | Mostviertel, Lower Austria

    Josef is an organic farmer as well as a passionate organic distiller. His experimentation and creativity continuously result in new, unusual products. In 2015 his O-Gin was awarded gold at the Craft Spirits Awards. Thanks to an initiative of  Oliver Ebert he’s developing a coffee spirit in cooperation with coffee pioneer Ralf Rüller of “The Barn”. Furthermore, Freimeisterkollektiv will benefit from Josef’s expertise in the area of vodka: he has also committed himself to create a vodka specifically for the Freimeisterkollektiv.

  • Ralf Rüller

    Coffee Roaster | Berlin

    Before Ralf founded Berlin’s visionary coffee roasting house “The Barn” he worked in finance and as an actor. He went on to study under some of the world’s most renowned coffee experts. From this experience, he developed his own minimalist concept, which is strongly inspired by the Nordic coffee tradition. Ralf is collaborating with Josef Farthofer and Oliver Ebert to produce a coffee spirit for the Freimeisterkollektiv.