Freimeisterkollektiv Mahembe Kaffeegeist & Mahembe Mai Tai

Today I’ll make it rather short. This is mainly because the drink we are going to talk about today is based on ingredients that I have only reviewed here in the last few days. Well, almost: I’ve written about the truly exceptional product range from the Freimeisterkollektiv in general (and also presented some of them in detail), but not about the specific bottling of the range that will be used today: the Freimeisterkollektiv Mahembe Kaffeegeist. (provided test product)*

For this coffee eau-de-vie, a proven coffee expert joined the Freimeisterkollektiv, who has made a name for himself especially in the course of the development of what is known as the “Third Wave of Coffee”: Ralf Rüller, the founder of the Berlin coffee roasting company The Barn. For today’s coffee eau-de-vie, he roasts coffee beans from Mahembe in western Rwanda (cultivated from Arabica coffee) – according to the Freimeisterkollektiv, a little “greener” than for an ordinary espresso blend – and thus creates the basis for a very aromatic coffee experience. In addition to Ralf Rüllfer, Josef Farthofer, who is probably well known to many, is responsible for this spirit. His Farthofer distillery in the Austrian Mostviertel region, which has been in operation since 1867, is known primarily for the production of must and fruit brandies or spirits, but also produces whisky, gin, vodka, rum and other beverages.

The Freimeisterkollektiv Mahembe Kaffeegeist is bottled with an abv of 40% vol. and bears the collective’s internal number 386. In addition to this coffee eau-de-vie, there is also a Mahembe Cold Brew coffee liqueur available. But what does such a coffee spirit taste like?

Tasting notes:

Aroma: In fact, the first impression is once again impressive. Anyone who has not yet had any experience with coffee eau-de-vie will be surprised and probably also very pleased to find out how authentic the coffee’s aroma profile is. Nevertheless, you will also notice immediately that it is not just any coffee that forms the essence of the spirit, but a special one: notes of fruity cherries underline the strong roasted aromas, hints of dark chocolate and associations of brown sugar.

Palate: On the palate, the cherries are even more pronounced, together with raspberries and associations of fresh currants, bitter roasted notes nicely fit into the overall picture. Again, I have to think of brown sugar, maybe even a little bit of roasted nuts. The Mahembe coffee eau-de-vie is a really impressive and innovative spirit!

Finish: medium-long, especially with roasted notes and cocoa with a slightly fruity hint

With a product like this, I really had to sort out my own ideas first, because the potential is really huge. I can imagine the Freimeisterkollektiv Mahembe Kaffeegeist as an accent as well as a basic ingredient. I finally opted for a Mai Tai variation, where the fruity notes of the coffee eau-de-vie harmonize with the recently introduced Scheibel Alte Zeit Apricot Brandy (which replaces the Orgeat here). J.M 50° Rhum Agricole and a “funky” Hampden Estate Overproof form the basis next to the Mahembe Coffee Spirit. And finally a bar spoon of Old Judge Special Reserve Falernum adds the finishing touch. Et voila: the Mahembe Mai Tai.

Recipe “Mahembe Mai Tai”:

3 cl Hampden Estate Overproof Rum
2 cl Rhum J.M. 50
1.5 cl Freimeisterkollektiv Mahembe Kaffeegeist
1 cl Scheibel Alte Zeit Apricot Brandy
3 cl lime juice
0.75 cl sugar syrup
1 bar spoon Old Judge Special Reserve Falernum

Preparation: Shake all ingredients vigorously on ice and finally strain into a glass filled with crushed ice.

Glass: Tumbler

Garnish: squeezed lime half, coffee beans, mint (For a special effect, you can also fill the lime half with some additional Overproof Rum, place the coffee beans on top and light them).

Buying sources: At specialized retailers or online

*The fact that this product has been sent to me free of charge for editorial purposes does not – in any way – imply any influence on the content of this article or my rating. On the contrary, it is always an indispensable condition for me to be able to review without any external influence.

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