Single-origin Colombian, rested 28 days in Scottish whisky oak barrels, then roasted to order in Shrewsbury. Whisky, spice and oak, with no alcohol in the cup.
Washed Caturra from Garzón in Huila, Colombia, grown at 1,400 to 1,600 metres. Clean enough to carry the barrel.
Green beans rest in single malt oak for four weeks, drawing in oak, malt and gentle warmth. Infused in small batches.
Then roasted to a balanced medium in Shrewsbury and shipped within days. Never off the shelf.
It starts with a single-origin Colombian from Garzón in Huila. Caturra, grown between 1,400 and 1,600 metres and washed on smallholder farms. On its own it is a rich, clean cup. We then rest the green beans in single malt whisky oak, in small batches, so the wood and the spirit soak in before the coffee ever meets the roaster.
It began as a bench experiment and the result surprised us. Kev tuned the roast over more brews than he will admit to, a medium profile that keeps the whisky in the background where it belongs, adding to the coffee rather than covering it.
A cafetière gives you the best balance and the clearest whisky note. It pulls a complex espresso and a properly full-bodied long black, it is lovely in a moka pot, and a slow pour-over softens the whisky if you would rather it quieter.
Great Taste is judged blind by the Guild of Fine Food, by around 500 expert tasters, on flavour alone. Three stars is the top rating. This is our biggest yet.
Read the announcement“I was bought the Whisky Coffee as a gift in 2024 and have been a returning customer ever since. It is my Sunday treat! I make it as a slow pour over and the taste is so smooth. I have just purchased as a gift for others who I’m certain will also love this coffee.”
Gayle Taylor“My favourite flavour, not over powering just a subtle hint of whisky. I wish it was more readily available all through the year.”
Rachael Watkins“If you like whiskey and coffee, you’re gonna love this. The smell and taste of the whiskey is retained throughout the brew process. A great treat for something different to the norm, wouldn’t be a constant regular go to drink though. I also enjoyed as a pour over for a little more subtle whiskey taste/aroma.”
Sam Hardwick
Speciality coffee, a Scottish whisky barrel, and no shortcuts. Roasted to order in Shropshire.
