Need some input: barrel aged coffee

[Derboesekoenig]

https://alehorn.com/2016/02/08/mead-for-the-morning-cask-conditioned-craft-coffee/

I think a pinot noir would be interesting

[nKostyan]

I have a strong suspicion about the effects of aging coffee in barrels. If we are talking about fermentation, the grain should be wet, but then they should age in a warm place and must be constantly stirred and ventilated by analogy with the fermentation of cigar tobacco leaves.