Whiskey Barrel Aged - medium roast

Whiskey Barrel Aged - medium roast


We age the green beans in a spent whiskey barrel for 30-60 days. They absorb all of the aroma of the whiskey and oak. We then roast the beans to a medium roast. To finish we blend in 1/4 of a complimenting non-aged bean. The result is a full bodied, aromatic coffee with a chocolate finish. The oak and whiskey are intensified when you add cream and sugar resulting in a complex cup. This is one of our favorites and often sell out of it.

  • Especially good as cold brew.

We love this coffee so much we are experimenting with Tequila for our next “spirit aged” coffee.

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