Notes on barrel-aged green coffee.

Some coffee categories explain themselves in a single word: washed, honey, natural. Barrel-aged needs a longer story.

Washed, honey, natural. For years, those three words were enough to describe how a specialty coffee is processed. Today they aren't.

A barrel associated with whiskey and one associated with tequila do not retain the same aromatic memory.

When multiple green coffee offerings share similar origin, variety, quality, and sensory profile, differentiating on the technical sheet alone becomes harder.

Before a coffee reaches an oak barrel or enters botanical maturation, it first has to come from somewhere.