Honduras Barrel Aged

Honduras Barrel Aged

Good for you if: you want a dessert-like coffee with layers of vanilla, oak, and chocolate, and enjoy a rich, velvety cup that keeps opening up as it cools.

Grown by smallholder farmers in Masaguara, Intibucá at 1,500–1,700 masl, this Catuai and Pacas lot is barrel aged before roasting. In the cup, it opens with vanilla and butterscotch, moves through honeyed oak, then settles into milk chocolate, ripe stone fruit, caramel, and nougat as it cools, with a long, smooth finish.

Resting the green coffee in oak barrels adds depth and warm, wood-driven aromatics without harshness. The result is a comforting dessert brew and a good conversation-piece coffee.

Origins & details:

Origin: Honduras – Masaguara, Intibucá

Producer: Smallholder farmers in the Masaguara highlands

Altitude: 1,500–1,700 masl

Variety: Catuai, Pacas

Process: Barrel aged, then dry-milled and roasted

Tier: Discovery

Roast profile: Medium-light – built for filter, and for adventurous espresso shots.