Our Whiskey Barrel Aged coffee is aged for exactly 30 days in authentic American bourbon barrels after roasting. The green beans absorb subtle bourbon flavors and aromas from the barrel wood, creating unique undertones of whiskey, vanilla, and oak that complement the coffee's natural Guatemalan characteristics. The process is carefully monitored to ensure the bourbon notes enhance rather than overpower the coffee's origin flavors.

No, our Whiskey Barrel Aged coffee contains no alcohol content. The aging process only imparts flavor compounds and aromas from the bourbon barrel wood—no actual alcohol is present in the final product. The coffee is completely alcohol-free and safe for all ages, while still delivering the rich bourbon undertones that whiskey enthusiasts love.

Huehuetenango is one of Guatemala's highest and driest coffee regions, producing some of the world's finest high-altitude coffees. The volcanic loam soil, combined with altitudes of 1,350-1,550 meters, creates ideal growing conditions. The remote location and traditional processing methods result in bright acidity, complex fruit notes, and exceptional clarity that provides the perfect foundation for bourbon barrel aging.

Pour-over methods like V60 or Chemex work excellently, using a 1:16 ratio with 200-205°F water to highlight the bourbon notes and bright acidity. French press emphasizes the full body and bourbon undertones. Cold brew creates a smooth, mellow profile with pronounced chocolate notes. Use a medium grind and avoid over-extraction to preserve the delicate bourbon flavors.

For optimal bourbon barrel flavor, consume within 2-3 weeks of opening if ground, or 3-4 weeks if whole bean. Store in an airtight container away from light, heat, and strong odors. The barrel aging flavors are most pronounced when the coffee is fresh, so we recommend buying smaller quantities more frequently rather than large amounts that might lose their special character over time.

While this coffee can be used for espresso, it's specifically crafted for brewing methods that highlight its unique barrel-aged characteristics. The bourbon undertones and bright acidity shine best in pour-over, French press, or drip methods. For espresso, use a slightly coarser grind and shorter extraction to avoid over-extracting the bourbon notes, which can become bitter when concentrated.

Los Laureles II is a third-generation family farm established in 1966 by Mario Roberto Sosa and Raquel Lopez in Guatemala's Huehuetenango region. At 95 years old, Mario still supervises the harvest with 83 years of coffee experience. The farm grows diverse varietals including Bourbon, Caturra, Pache, and newer varieties like Gesha and Maragogype, creating complex flavors perfect for our barrel aging process.

Unlike artificially flavored coffees, our Whiskey Barrel Aged coffee achieves bourbon notes through authentic barrel aging—the same process used for aging whiskey itself. This creates subtle, complex undertones that integrate naturally with the coffee's origin characteristics, rather than artificial flavoring that can taste synthetic or overpowering. The result is a sophisticated coffee that appeals to both whiskey connoisseurs and specialty coffee enthusiasts.

The bourbon undertones and chocolate notes pair beautifully with desserts like dark chocolate, caramel, or vanilla-based sweets. It also complements breakfast pastries, especially cinnamon rolls or coffee cake. For savory pairings, try it with bacon, maple syrup, or nuts. Many customers enjoy it as an after-dinner coffee alongside cigars or as a dessert replacement due to its rich, complex flavor profile.