Coffee Sour with Hibiscus 6.2% ABV Roaster: Quarter Horse Coffee: Costa Rica - Cerro Dragon CapHeine is making a return following last yearâ€™s popular debut. For Project Barista 2018, weâ€™re omitting the raspberries to really let the hibiscus and hot-brewed coffee shine. We worked with Quarter Horse on the coffee, a Costa Rican â€˜Dragonâ€™ that is absolutely full of berry notes. To get the coffee into the beer, we manually hot-brewed some 300l of coffee. On this occasion, cold-steeping would not have allowed the acidity and high-end berry notes we were looking for from the coffee to come through in the beer itself. It was a painstaking process but one we felt was necessary to let the coffee really do its thing, which is what this series is all about. The base beer is a blend of Golden Promise and Lager malts, with a small amount of other grains included for body and head retention. We kettle soured it to a pH of around 3.5 before the boil, where we added a sprinkling of fruity hops to start layering up the flavours. In the whirlpool we steeped 10kg of the coffee before cooling further and dosing again with floral, fruity and citrus-led hops along with 20kg of dried hibiscus. A moderate dry-hop charge is added post-fermentation and after itâ€™s cooled we bring in the hot brewed coffee. This will be the least obvious coffee beer of the project because itâ€™s all about drawing out the tart, berry notes. The result is a beautifully layered sour beer that we canâ€™t wait for you to try.