This is the next iteration of our Coffee Brown and our third collaboration with Zoe's Cafe. We add over 1 lb of coffee per barrel, layered with a bit of hazelnut to create a beer reminiscent of coffee with hazelnut cream. The caramel malt sweetness and fruity character of the base beer complement the bright, fruity, and nutty contributions from the Peruvian coffee. We used our unique double coffee infusion technique of cold-brew toddy and whole bean steeping to get the most flavor and aroma out of the freshly roasted beans, without extracting too much bitterness.