Whisky Barrel

Coffee produced using the whisky barrel method involves ageing green coffee beans in emptied whisky barrels prior to roasting. This allows the beans to absorb the residual aromas and compounds from the wood and spirit. In this particular coffee, the process results in distinct flavour notes of rum and raisin ice cream, whisky liqueur, milk chocolate, cinnamon sugar, and a hint of passion fruit. The method adds complexity to the cup without overpowering the coffee’s natural profile, offering a controlled way to introduce spirit-influenced characteristics into the final brew.

Caldas, located in Colombia’s Coffee Triangle, is a renowned coffee-growing region known for its high-quality Arabica beans. Its volcanic soil, high altitudes, and ideal climate produce coffee with a smooth body, bright acidity, and notes of citrus and caramel. Coffee farming is deeply rooted in the local culture, and the region’s scenic landscapes and sustainable practices make it a favorite among coffee lovers and eco-tourists alike.

Coffee's arrival in Colombia, like its origins in Ethiopia and Yemen, is wrapped in legend. Jesuit priests are believed to have introduced coffee seeds between the mid-1500s and 1730. Early cultivation was slow to catch on due to long harvest times, but a priest named Francesco Romero famously encouraged planting coffee as penance, helping spark wider adoption. The first confirmed mention of coffee in Colombia appears in José Gumilla’s 1741 book El Orinoco Ilustrado, marking the start of Colombia’s journey to becoming a coffee powerhouse.