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.
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 a pumpkin spices, 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 Caulron-Aged Pumpin, 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.