Coffee Liqueur - Café Skin Liqueur 0.2l

Coffee Liqueur from Silver Skin - What is it?

The coffee liqueur Café Skin Likör is a liqueur produced exclusively for Kaffeerösterei Kirmse.

The liqueur is distilled from a supposed waste product of the coffee bean. During the roasting of coffee beans, the bean loses its so-called silver skin – the raw material for our coffee liqueur.

The idea was brought to life by a customer who is also a specialty dealer. He used the silver skins, which accumulate during our roasting process, as fertilizer for his pastures where his Wagyu cattle graze. However, Mr. Wagerer's innovativeness is not limited to his own farm. One day, he approached me with the thought that his neighbor distills spirits. Surely, the silver skins, being so flavorful and nutrient-rich, must also be excellently suited for this? The Café Skin Liqueur was born. And the spirit-distilling neighbor understands his craft, just like Mr. Wagerer with his cattle breeding.

How is the silver skin obtained for the coffee liqueur?

The coffee liqueur, distilled from the silver skins, is made from a coffee byproduct, the silver skin. While perhaps seeming unusual at first glance, the silver skin of the coffee bean is also a high-quality and, above all, nutrient-rich product. But the skin that protects the coffee bean can be used not only as fertilizer. It is indeed an excellent raw material for producing a delicious liqueur. The coffee cherry, too, has no use in most producing countries and is considered a waste product, or is exclusively used as fertilizer. However, in some growing regions, coffee cherry tea, obtained from the pulp, is brewed as a delicious tea drink with a distinctively exquisite taste. Even in this country, Cascara tea, as it is also called, is no longer unknown, and those who have had the pleasure of getting to know it would not want to miss it. Its fruity, full-bodied aroma of orange and honey is incomparably good. The tea from the peel (Spanish Cascara) is caffeinated and extremely invigorating. In Nicaragua and Peru, for example, the pulp has been dried and brewed as tea for centuries.

Depending on the processing method, the green coffee beans are extracted from the coffee cherry either by machine or through fermentation, and the delicate parchment skin and most of the silver skin, which act as a protective layer, are removed.
The further processing of coffee cherries varies greatly. A distinction is made between dry-processed and wet-processed coffee beans.

Dry processing is preferred in countries with little rain and precipitation, as it is more economical and consumes little water. In traditional dry processing, the coffee cherries are spread out on drying beds in the sun for several weeks to dry and are manually turned with rakes to ensure even drying.

Wet processing is mostly used in countries with sufficient water and humidity. Most specialty coffees are obtained through wet processing. Wet processing requires a delicate touch. It is important that the coffee beans retain the correct residual moisture. In wet processing, the pulp is removed before the coffee beans are dried. After picking, the coffee cherries are washed and remain in water tanks for hours to days for soaking and fermentation. Ripe cherries sink, while unripe ones float on the water surface and can thus be easily fished out. The cherry pulp is then removed by sieving and pulping. Even with "Wet Processing," the coffee beans are spread out to dry and regularly turned to later remove most of the parchment skin and silver skin by machine.

Both processing methods have their very own characteristics. While dry-processed coffees yield a sweet, exotically fruity, intense flavor, wet-processed coffees impress with a pure, clear, mildly fruity taste and delicate acidity. Any silver skin residues that were not separated from the coffee bean during processing are separated at the latest during coffee roasting. "The coffee bean loses its hat," as coffee roaster Jens Kirmse describes the process.

For distilling the coffee liqueur, we primarily use the silver skins from our "El Salvador" coffee, which has been wet-processed. The National Park Delight from El Salvador, which comes directly from Montecristo National Park, is processed with as little water as possible, yet still possesses the full characteristics of a coffee produced using "Wet Processing". These special flavor characteristics are also found in the silver skin, which are further positively accentuated by the roasting process.

So how does it taste - the coffee liqueur made from silver skin?

During coffee roasting, the El Salvador coffee imparts its typical flavor, along with the developing roast aroma, to the silver skin before it separates from the coffee bean. The 82-point awarded "El Salvador" coffee is robustly spicy yet creamy, chocolaty with notes of sweet apricots in its aroma. The very strong liqueur, with an alcohol content of 28.08% Vol., also delights with a pleasant sweetness and smoothness, embodying everything that defines the "El Salvador" coffee. The coffee liqueur made from silver skins is also excellent for creating delicious coffee cocktails. Try it out.

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Ingredients:

• Silver skin
• Spirit