Whiskey Barrel Aged

Single origin Guat. aged 30 days in a Bourbon barrel and then roasted to order.

How to Brew

To honor the complexity of this barrel-aged single origin, we recommend slower brew methods that let the whiskey and roast notes fully develop.

• Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 200°F (93°C). Brew slowly for 3–4 minutes to draw out the bourbon depth.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4–5 minutes for a full-bodied, rich cup.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge for a smooth, whiskey-kissed cold brew.