How Our Whiskey Barrel Aged Guatemalan Coffee Is Made
There’s something special about a cup of coffee that tells a story — one that begins in the lush highlands of Guatemala and ends with the rich, smoky whisper of whiskey. At Jonesing4Java, our Whiskey Barrel Aged Guatemalan Coffee is more than just a brew — it’s a craft. Here’s how we bring together the worlds of coffee and whiskey to create something truly extraordinary.
It All Starts in Guatemala
Our journey begins in the volcanic highlands of Antigua, Guatemala, where nutrient-rich soil, high elevation, and steady rainfall create some of the most sought-after Arabica beans in the world. These beans are known for their smooth body, bright acidity, and notes of chocolate, caramel, and citrus.
Once the cherries are handpicked and washed, the green beans are carefully dried and shipped to our roasting partners, where the real magic begins.
The Whiskey Barrel Aging Process
Before a single bean is roasted, we begin the barrel-aging process. We use authentic American oak whiskey barrels that once held fine bourbon or Tennessee whiskey. Each barrel still carries the deep aromas of vanilla, oak, and charred caramel that make whiskey so distinctive.
The green Guatemalan beans are poured directly into these freshly emptied barrels, where they rest for several weeks. During this time, they slowly absorb the complex flavors and aromas left behind by the whiskey-soaked oak.
To ensure even absorption, the barrels are rolled and rotated regularly — a careful dance of air, wood, and coffee that infuses the beans with smooth, boozy undertones.
Roasting: Where Flavor Meets Fire
After the aging period, the beans are roasted in small batches to highlight both the natural sweetness of Guatemalan coffee and the rich, smoky notes of whiskey. The roasting process caramelizes the sugars within the beans, melding the whiskey flavor into the coffee’s natural profile.
The result? A cup that’s perfectly balanced — smooth and complex, with hints of oak, dark chocolate, vanilla, and a whisper of whiskey warmth.
No Alcohol, All Flavor
Despite its name, whiskey barrel aged coffee contains no alcohol. During roasting, the heat evaporates any remaining alcohol content, leaving behind only the depth of flavor and aroma from the barrel-aging process.
This means you can enjoy your morning cup without the buzz — just the bold, indulgent taste of a coffee that’s been aged to perfection.
How to Brew It Best
To savor every note, we recommend brewing our Whiskey Barrel Aged Guatemalan Coffee using a French press or pour-over method. Both highlight the coffee’s full body and complexity while preserving its subtle whiskey finish.
Try it black to experience its full flavor journey — or add a touch of cream to bring out its dessert-like sweetness.
Why It’s Worth the Wait
Barrel-aging is a slow, deliberate process that can’t be rushed. Each batch of whiskey barrel aged Guatemalan coffee takes several weeks to mature, but the result is worth every second — a rare fusion of two timeless crafts that coffee and whiskey lovers alike can appreciate.
It’s not just coffee. It’s an experience — smooth, aromatic, and unforgettable.
Taste the Craft
At Jonesing4Java, we’re proud to share this small-batch masterpiece with you. Each sip carries the story of Guatemala’s mountains, the warmth of American whiskey barrels, and the passion of artisans who believe great coffee is worth the wait.
Ready to taste the difference? Explore our Specialty Coffee Collection and bring home the rich, barrel-aged flavor of Whiskey Barrel Aged Guatemalan Coffee today.
Warmth. Whiskey. Guatemala. All in one cup.