Amburana Barrel Rested Guatemala Jauja

We taste: wild, jammy fruit, malted barley, dried cherries.

Region: Antigua Guatemala

Elevation: 1,800 - 1,950 meters above sea level

Process: This coffee is washed and fermented for 24 to 36 hours. The coffee was dried on patio for approximately 6-9 days.

Barrel Resting:

Green coffee is a porous product that soaks up aromas like a sponge. Any aroma that the coffee is exposed to will be imparted into the seeds. If the coffee is treated properly in the roaster, these aromas survive the roasting process and impact the flavor of the final cup.

Typically we have not been fans of many barrel rested coffees, especially those rested in barrels that have previously been used to rest spirits. Coffee does such a good job of absorbing aromas that most of the time what you end up with is not complementary flavors but rather competing flavors. Coffee is great, bourbon is great but, if overdone, those flavors can clash.

When we were approached by Seelbach's with the idea to rest a coffee in a new amburana barrel we were excited by the possibility to impart the aromas of vanilla, cinnamon and baked apple that we smelled in the wood. And then we we tried an amburana barrel rested whiskey and our excitement grew.

We used a mild, clean, sweet and chocolaty Guatemalan coffee and we expected for the barrel resting to result in a coffee with flavors similar to the aromas of the barrel.

What we were happily surprised by was how the barrel resting didn't really add complementary flavors but rather completely changed the character of the coffee. The rested coffee came out of the roaster tasting like wild, jammy fruit, dried cherries, malted barley and raw cacao with an elegant wood undertone.

This coffee was rested in a new Amburana Barrel for 34 days. The barrel was rolled 3 times a week to ensure consistent contact with the barrel. Samples were pulled and roasted weekly to determine the proper resting period.

Coffee Story

Antigua, Guatemala was the first region to grow coffee as an ornamental plant in Jesuit convents and then it became a livelihood. The beautiful farm of Jauja (pronounced how-ha) is one of the oldest coffee farms in Guatemala.

Jauja is a family jewel that has been kept through generations even though the family is not in coffee. Panorama’s production team led by Stuardo Coto is now working together with them to produce and sustain this green land for many more generations while giving us all a great cup of coffee.