Whiskey Barrel Aged Coffee | Blend

Whiskey Barrel Aged Coffee | Blend

Our Whiskey Barrel Aged Coffee is best described as a distinctive medium roast blend with brown sugar, cocoa, oak, and a subtle bourbon character created by aging Guatemalan coffee in a previously used bourbon whiskey barrel.

The first sip opens with brown sugar, giving the coffee a warm sweetness without turning it into a sugary or artificially flavored drink. Cocoa develops behind the brown sugar and gives the center of the cup a deeper chocolate character.

As the coffee continues across the palate, the barrel aging becomes more apparent. Oak gradually moves through the cocoa, adding a dry, wood-aged flavor that separates this coffee from an ordinary Guatemalan roast. A light bourbon character appears near the finish, carrying hints of charred oak without overwhelming the coffee itself.

Customers also report tasting cocoa, citrus, oak, subtle whiskey, and vanilla. The citrus can briefly brighten the deeper cocoa and brown sugar, while vanilla softens the transition into the oak and whiskey finish. The barrel influence remains noticeable but restrained, allowing the original coffee flavors to stay present from beginning to end.

This coffee begins with brown sugar, develops into cocoa with a touch of citrus and vanilla, and finishes with oak and a subtle bourbon character. It is an actual barrel-aged coffee, not coffee covered with whiskey-flavored syrup.

Coffee Details:

Roast Level: Medium
Coffee Type: Whiskey Barrel Aged Coffee Blend
Bean Species: Arabica
Origin: Huehuetenango, Guatemala
Coffee Varieties: Bourbon, Catuai, and Caturra
Growing Altitude: Approximately 5,900–6,560 Feet
Soil Type: Clay Mineral
Processing Method: Fully Washed, Sun Dried, and Aged in a Used Bourbon Whiskey Barrel
Barrel Aging Time: At Least 30 Days
Certification: Conventional
Tasting Profile: Brown Sugar, Cocoa, Oak, and a Hint of Bourbon
Customer Reported Tastes: Cocoa, Citrus, Oak, Subtle Whiskey, and Vanilla
Acidity: Bright
Body: Medium
Ingredients: Coffee

Why It Stands Out:

This is not an artificially flavored coffee. The oak and bourbon characteristics develop while the unroasted Guatemalan coffee rests inside a previously used bourbon whiskey barrel for at least 30 days. No whiskey flavoring, syrup, or alcohol is added to the finished coffee.

Before the coffee enters the barrel, it is fully washed and dried in the sun. The green coffee then rests inside the barrel, where it absorbs character from the wood before being roasted to a medium level.

The aging process brings oak and bourbon into the coffee without replacing its natural brown sugar and cocoa flavors. The result is not supposed to taste like a cup of whiskey. It is coffee first, with a measured barrel character that becomes more noticeable as the cup develops.

The Bourbon, Catuai, and Caturra coffee varieties help support the layered profile. Bourbon commonly contributes sweetness, Catuai can add balanced fruit character, and Caturra can provide brightness and definition. Together, they give the cocoa, citrus, brown sugar, and barrel-developed flavors enough structure to remain recognizable.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This helps preserve the flavors developed during the barrel-aging and roasting processes.

Best Brewing Methods:

1. Pour Over provides the clearest progression from brown sugar and cocoa into citrus, vanilla, oak, and subtle bourbon. The paper filter keeps the flavors defined and prevents the wood-aged finish from becoming excessively heavy.

2. French Press produces a heavier interpretation that emphasizes cocoa, brown sugar, oak, and bourbon. It reduces some of the citrus clarity but creates a deeper cup for customers who want the barrel character to take the lead.

3. Auto Drip creates a balanced everyday cup with cocoa and brown sugar at the center and oak appearing more clearly in the finish. It is the easiest option for preparing a larger batch.

4. Espresso concentrates the cocoa, brown sugar, oak, and bourbon characteristics into a smaller serving. The barrel character can become considerably stronger, especially when served as a straight espresso.

5. Cold Brew creates a sweeter and less acidic version with stronger cocoa, brown sugar, vanilla, and oak. The citrus becomes quieter, while the bourbon-barrel character develops gradually through the finish.

Based on customers specifically reporting cocoa, citrus, oak, subtle whiskey, and vanilla, Pour Over is the winning brewing method. Its controlled extraction keeps the individual flavors clear enough to follow from the first sip through the finish while still revealing the character created by the bourbon barrel.

Recommended Pour Over Recipe:

Use approximately 4 level tablespoons of coffee for 12 fluid ounces of water.

Grind whole beans to a medium consistency similar to ordinary table salt.

Heat fresh, filtered water to approximately 195–200°F. Avoid pouring fully boiling water directly onto the grounds because excessive heat can make the oak taste dry or overpower the coffee’s brown sugar and cocoa.

Place a paper filter in your V60, Chemex, or other pour-over brewer. Rinse the filter thoroughly with hot water to remove any paper taste and warm the brewer. Discard the rinse water before adding the coffee.

Add the ground coffee and gently level the bed. Pour approximately 1½ fluid ounces of water evenly over the grounds and allow the coffee to bloom for 30–45 seconds.

Continue pouring slowly in controlled circles until you reach 12 fluid ounces of water. Avoid pouring directly against the filter walls.

Aim for a total brewing time of approximately three to four minutes. Allow the finished coffee to cool for several minutes before deciding which flavors you taste. The cocoa, citrus, vanilla, oak, and bourbon character may become easier to distinguish as the temperature drops.

If the coffee tastes sharply sour or thin, grind slightly finer or extend the brewing time. If the oak tastes dry or the coffee becomes bitter, grind slightly coarser, shorten the brewing time, or lower the water temperature.

Drink it black first to experience the complete barrel-aged profile. A small amount of milk can soften the oak and emphasize the cocoa and vanilla, but heavy creamer or sweetener may cover the citrus and subtle bourbon finish.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrates the cocoa, brown sugar, oak, and bourbon characteristics. Built for espresso machines.

Level 2. Standard: Medium grind. Provides a balanced extraction for automatic drip coffee makers and Keurig compatible reusable pods.

Level 3. Coarse: Large grind. Emphasizes cocoa, brown sugar, body, and barrel-aged depth. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method.

Bag Sizes Available:
12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g