We age our Honduras coffee in recently emptied barrels. This year, we were able to source one Ironclad Distillery in Newport News, Virginia. If you've been around for a while, you know we love working with family owned craft businesses. From our Honduras coffee produced by Maria and Edwin to a barrel from the King family at Ironclad to our roastery.
The green, unroasted coffee stays in a newly emptied barrel for over 2 weeks soaking up all of the amazing aromas and smells in the barrel. Despite the fact that unroasted coffee is small and very hard, it still absorbs things like a sponge.
Once the coffee has been in the barrel and soaked up as much bourbony goodness as it can handle, we dump it out and roast it to a medium roast to bring out all of the amazing coffee goodness. Our Honduras coffee from Maria Barahona has a sweet yet nutty flavor, medium body and a nice, smooth finish.