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.

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)