We start with a single origin Guatemalan coffee, with a complex flavor profile of chocolate, fruit and butterscotch.
We then age the green beans for 30 days in a Bourbon Whiskey barrel. That's just long enough for the beans to be infused with a hint of whiskey and oak. Only then do we roast the beans, locking in those whiskey vibes.
The time and extra labor involved explains the higher price of these beans. But for the discerning palate... definitely worth it! 🙂