Honduras Whiskey Barrel Aged

Honduras Whiskey Barrel Aged

Good for you if: you want a dessert-like coffee that feels a bit like a whiskey nightcap but still drinks clean, with no alcohol—just layers of vanilla, oak, and chocolate.

In the cup, this Masaguara, Intibucá lot is rich and velvety: vanilla and butterscotch on the aroma, honeyed oak and gentle whiskey warmth through the sip, then milk chocolate, ripe stone fruit, caramel, and nougat as it cools into a long, smooth finish.Resting the green coffee in freshly emptied whiskey barrels lets the wood and trapped “devil’s cut” perfume the beans, adding depth and aroma without harshness or residual alcohol, making this a perfect dessert brew or conversation-piece coffee.

Origins & details:

Origin: Honduras – Masaguara, Intibucá (1,500–1,700 masl)

Producers: Smallholder farmers in the Masaguara highlands

Varieties: Catuai, Pacas

Processing: Whiskey barrel aged, then dry-milled and roasted

Roast profile: Medium-light, optimised for filter and adventurous espresso shots