How we make our Cauldron-Aged Pumpkin Coffee
Finally, the great pumpkin coffee Linus was really waiting for. The world’s best and strongest pumpkin coffee is coming back soon — and it will be available in both whole bean and ground.
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We knew that going into this that there is a stigma associated with pumpkin spice coffee, and for a good reason. Since most companies use artificial pumpkin flavoring for their pumpkin coffee, we decided to do something different with this seasonal blend.
Our inspiration for the aged pumpkin was our homemade chai, a staple in the coffee shop that Death Wish Coffee was created in. Many request a Death Chai, or a typical "dirty chai", using a shot of Death Wish for espresso.
Since many of the chai spices are similar to pumpkin spice, the opportunity to make such a unique pumpkin coffee couldn't be passed up. We take spices from around the world such as cardamom, cinnamon, and ginger, and simmer them for about 12 hours.
For the Cauldron-Aged Pumpkin, we then mix the batch of chai with the unroasted coffee beans and let them age for 10-12 days. This gives the beans a chance to absorb and inherit the flavors from the spices. Once the beans are dry enough to roast, we finish it off with our signature Death Wish Coffee roasting process.