The Barrel - Bean X Lohin McKinnon Whisky [SERIES #6]

This is our sixth run at barrel-aged coffee, and each year we get a little better at it.

For this release, we used a natural-processed Guatemalan microlot from Finca Santa Clara in Antigua, grown by our friend Ricardo Zelaya. The Zelaya family has been farming coffee in this region for generations, and Santa Clara sits on the southern slopes of Volcán de Agua.

The green coffee rested in freshly emptied Lohin McKinnon whisky barrels for just under two weeks, picking up subtle whisky character without overpowering the coffee. After aging, it was roasted in small batches to keep things tight and controlled.

In the cup, you’ll get natural fruit sweetness, chocolate depth, a hint of whisky, and a clean finish. 

This is a very small run. Once it’s gone, it’s gone.