Although Colombia does not produce quite as much coffee in terms of sheer volume as neighbouring Brazil, some would argue it holds an even bigger place in the heart of specialty coffee lovers. That is in part because of Colombia's long history of meticulous cultivation practices, as well as significant investment in research & development in the coffee space. More recently, Colombian specialty coffee farmers have also earned a reputation for pioneering and promulgating cutting-edge processing methods.

This coffee also hails from the Caldas region, which is part of the Colombian Coffee Growing Axis (Eje Cafetero), sometimes also referred to as the Colombian Coffee Triangle. This region, comprised of the departments of Caldas, Risaralda and Quindío as well as the regions of northwestern Tolima, northern and eastern Valle del Cauca and southwestern Antioquia, is a UNESCO-recognised heritage site, because of its long tradition of coffee cultivation.

While most of the special coffee lots we try from Colombia involve some kind of controlled, extended or anaerobic fermentation, this lot offers something entirely different. Producer Andres Mauricio's contribution to the experimental coffee-processing space is whisky barrel ageing. In this process, after undergoing the traditional 'washed' steps, the green coffee is aged in used whisky barrels, picking up some of the qualities and flavour characteristics that the wood has to impart. This represents something innovative and quite unique to try for the intrepid coffee lover.

Phaedon's tasting notes

I'm a pretty open-minded taster and lover of coffee. I get a kick out of the wild and whacky lots as much as the ones with classic flavour profiles. I must confess that this coffee challenged me more than anything I've ever tasted before (no exaggeration), but I've grown to appreciate it. This is a coffee to try because you want to experience something truly unique, not because you just want a decent cup of joe.

Having shared that particular disclaimer with you, I will say that this coffee really does offer something special to taste. It's kind of unbelievable how much it tastes like whisky, without actually being whisky. I suppose that's because so much of what we recognise as a whisky flavour actually comes from the barrel, not the spirit. This coffee hammers that point home on your palate quite effectively. It's round. It's sweet. It's boozy. It lingers. It's like drinking a hot toddy. It's really something else.

Origin’s notes

• Flavour: Rum raisin ice-cream, whisky liqueur, milk chocolate, cinnamon sugar, passion fruit
• Body: Syrupy
• Acidity: Vibrant
• Roast: Medium
• Suggested brewing methods: Plunger, Chemex, V60, AeroPress, siphon

Coffee details from Origin

"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."

• Country: Colombia
• Region: Caldas
• Producer: Andres Mauricio
• Altitude: 1,200 - 2,000 masl
• Variety: Castillo, Caturra
• Processing: Fully washed (whisky barrel aged)