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St. George head distiller Dave Smith searched high and low for the perfect ingredients to create an homage to New Orleans–style coffee. Ethiopian Arabica coffee beans, French-roasted chicory root, Madagascar vanilla, and organic cane sugar impart just the right balance of flavors.
Our friend and professional roaster Brad Joyce has roasted every batch of beans for NOLA on Lil Ugly, our early-1950s Probat 12kg roaster. We rely mostly on medium to dark roasts for our process, but also incorporate some lighter roasts to fully capture what we love most about Yirgacheffe coffee beans: bright raspberry and blueberry fruit notes balanced against dark and savory flavors. Brad’s depth of experience and intuitive approach are critical to coaxing out the character that we want to showcase.
When our coffee grinder didn’t live up to the task, in true DIY St. George fashion we MacGyver-ed it and came up with another plan on the fly: Luckily, our grain mill gave us the perfect grind.
Our cold-infusion method preserves the elegant flavors and aromas that we love from the beans, while minimizing extraction of astringent components.
We chose to work with Yirgacheffe coffee beans specifically for their bright berry, chocolate, and round fruity qualities. The coffee’s contribution is complemented by the chicory root’s plum/date notes and bitter undertones.
Sipped neat, NOLA is delicious alongside breakfast, dessert, and any meal in between—with each sip revealing more character. In cocktails, it provides a touch of sweetness, earthy depth, and that robust roasted flavor that coffee lovers crave.