With medium acidity and body, the coffee showcases tasting notes of bright lemon-lime, smooth nougat, and rich brown sugar. Aged for a minimum of 30 days in a previously utilized whiskey barrel, it offers a subtle yet distinctive layer of whiskey warmth and complexity.

Perfect for those who crave a coffee as adventurous as a journey on the high seas!

 The Whiskey Barrel-Aged Process: For Skipper Marco Vento's Guatemala -Whiskey Barrel-Aged, the process begins with a whiskey barrel that has just been emptied, but it's essential to note that there is no whiskey involved in the coffee's flavor profile. First, the barrel undergoes rigorous sterilization with hot water and steam, followed by gassing to ensure it's aseptic and safe for use. Once dry, with moisture content around 11%, green coffee beans are carefully placed inside. As the coffee rests within the barrel, it absorbs the aromatic qualities and flavors of charred oak, along with a subtle hint of the non-alcoholic "devil's" cut that the wood retains. The result is a unique and special profile that showcases the essence of the barrel without the presence of whiskey, as the only ingredient is single-origin, specialty-grade coffee.