Irish Whiskey Barrel Aged
OAKY VANILLA • MILK CHOCOLATE • IRISH CREAM
Once a year, we rest green coffee inside freshly emptied Irish whiskey barrels and let time do its work. Over 21 days, the beans slowly absorb the character of the oak and spirit, transforming an already exceptional coffee into something layered, aromatic, and unmistakably unique.
This year’s release begins with a beautifully grown coffee from Lempira, Honduras, produced by Silvestre Vasquez and Joel Lopez at elevations above 1350 MASL. Carefully washed and high-grown, this coffee offers a clean structure and bright acidity that make it an ideal canvas for barrel aging.
The cup opens with warm oaky vanilla aromatics carried over from the whiskey cask. As it develops, rich milk chocolate sweetness emerges, rounded and smooth with a creamy body. Beneath it all, subtle notes of Irish cream and soft caramel linger, creating a cup that feels indulgent yet balanced.
We roast this coffee to a confident medium profile, allowing the natural sugars to caramelize while preserving the brightness and structure of the Honduran origin. The result is a cup that’s smooth, warming, and layered with both origin character and whiskey barrel complexity.
Produced in extremely limited quantities and released once each year, this coffee is a celebration of patience, craftsmanship, and a little Irish spirit.
ORIGIN: Lempira, Honduras
FARMS: Silvestre Vasquez & Joel Lopez
PROCESS: Fully Washed • Aged 21 Days in Irish Whiskey Barrels
VARIETAL: Lempiras, Caturra, Catuai, IHCAFE 90
ALTITUDE: 1350 MASL+
ROAST LEVEL: Medium Roast
BODY: Medium
ACIDITY: Bright