Whiskey Barrel Aged

Begin with pristine Guatemalan single-origin beans, then give them a month-long rest inside once-filled Kentucky bourbon barrels. For 30 slow days the green coffee absorbs the cask’s lingering spirit — vanilla-oak, caramelized brown sugar, a hint of charred stave. When the barrels are finally cracked open, the beans are roasted to order, sealing in their new character.

In your cup: velvety milk-to-dark chocolate depth, flashes of stone-fruit brightness, toasted marshmallow sweetness, and an elegant bourbon-oak finish that lingers like the last sip of a fine whiskey. It’s a rich, full-bodied brew whether you choose pour-over, French press, or a slow Sunday morning drip. One taste, and you’re savoring two craft traditions at once — master coffee farming and small-batch bourbon aging.