The coffee-infused Ron Colón Salvadoreño is made using bourbon coffee beans from the El Ciprés region, grown at 1700m next to El Salvador’s famous Santa Ana volcano. Bourbon coffee beans have a beautiful buttery sweetness. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward fl avour. The natural process brings more intricate and funky fermented flavours, perfect for
pairing with rum. Once dry, the cherries are discarded, and the remaining beans are shipped to Jags Head Coffee Roastery in North Carolina. The head roaster, Andres, uses a medium roast for the beans, giving a rich chocolate flavour with cherry notes and some remaining bitterness. The beans are then taken off to be cold macerated in Ron Colón Salvadoreño Dark Aged Rum for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavours into the rum. The liquid is non-chill filtered to retain the coffee oils.
Coffee has become El Salvador’s biggest export since being introduced in the 1880s. Growing on the side of volcanic mountains, El Salvador provides the high altitudes and warm climate that coffee plants thrive in. Jags head coffee farms are situated on the high mountain side of Santa Ana volcano. Part of the Apaneca-ilamatepec mountain range, home to El Salvador’s first denomination of origin, this region is one of the most renowned in the whole country.
The Trigueros family has been growing coffee there for more than 150 years. They have four farms in total, loma de paja, el ciprés, caraluna and oja de agua, all sitting between 1200-1830 metres above sea-level.
Coffee varieties grown include bourbon (red, orange, pink and dwarf), Pacamara, Caturra and other varieties.
The coffee beans are farmed and harvested in El Salvador by Tomas Trigueros, and shipped to the jags head roastery in north Carolina, where his son, Andres Trigueros takes the lead as head roaster. Before shipping, every bean is inspected and approved personally by Tomas.
The aim with Ron Colón salvadoreño coffee-infused rum is to authentically showcase all the flavours of our El Salvadoran coffee beans – that’s why they don’t add sugar.
Ron Colón Coffee-Infused Rum
R420.00
The coffee-infused Ron Colón Salvadoreño is made using bourbon coffee beans from the El Ciprés region, grown at 1700m next to El Salvador’s famous Santa Ana volcano. Bourbon coffee beans have a beautiful buttery sweetness. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward fl avour. The natural process brings more intricate and funky fermented flavours, perfect for
pairing with rum. Once dry, the cherries are discarded, and the remaining beans are shipped to Jags Head Coffee Roastery in North Carolina. The head roaster, Andres, uses a medium roast for the beans, giving a rich chocolate flavour with cherry notes and some remaining bitterness. The beans are then taken off to be cold macerated in Ron Colón Salvadoreño Dark Aged Rum for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavours into the rum. The liquid is non-chill filtered to retain the coffee oils.
Description
Coffee has become El Salvador’s biggest export since being introduced in the 1880s. Growing on the side of volcanic mountains, El Salvador provides the high altitudes and warm climate that coffee plants thrive in. Jags head coffee farms are situated on the high mountain side of Santa Ana volcano. Part of the Apaneca-ilamatepec mountain range, home to El Salvador’s first denomination of origin, this region is one of the most renowned in the whole country.
The Trigueros family has been growing coffee there for more than 150 years. They have four farms in total, loma de paja, el ciprés, caraluna and oja de agua, all sitting between 1200-1830 metres above sea-level.
Coffee varieties grown include bourbon (red, orange, pink and dwarf), Pacamara, Caturra and other varieties.
The coffee beans are farmed and harvested in El Salvador by Tomas Trigueros, and shipped to the jags head roastery in north Carolina, where his son, Andres Trigueros takes the lead as head roaster. Before shipping, every bean is inspected and approved personally by Tomas.
The aim with Ron Colón salvadoreño coffee-infused rum is to authentically showcase all the flavours of our El Salvadoran coffee beans – that’s why they don’t add sugar.