On Filter: Whiskey, Oak, Cherry Cola, Bitter Sweet Chocolate

In 2024, our producers use Whiskey Oak Barrel to aged the coffee over 21-28 days, and the result is a complex, boozy and deeply satisfying brew. The secret to this exceptional and very special lot is oak. This nano lot of Guadalupe Zaju has been barrel-aged in whisky barrels re-purposed from the Brown Forman Group, whose famous bourbon brands include Jack Daniels. 

During this process there is little to no contact of alcohol, the purpose is only to induce aroma for a perfect brew. Toasted oak was added into the process to give a good boost in the oaky flavour. Only filter roast is available in order to retain the Whiskey aroma. Hence not very much suitable for Automatic machines use.

The team at Guadalupe Zaju came up with this innovative concept in seeking to develop a new product that would emphasise the complex and intrinsic characteristics of the coffee bean itself. Barrel Aging as a process is a relatively quick method of enhancing the flavour profile of the coffee without damaging the bean structure and with minimal risk to negative characteristics.