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Find bags by how you brew — espresso, filter, origin, roast. Heart what looks good. After a delivery, your reviews steer For You even more.
Catalog/Whiskey Barrel Aged Coffee

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Presenting a limited-edition roast crafted by the Astoria Coffee Company in partnership with Pilot House Distilling and the F/V South Bay. This collaboration begins with a barrel initially used for Pilot House Distilling's Come Hell or High Water whiskey. Following a customary period of aging on land, the barrel was affixed to the stern of the F/V South Bay, which then embarked on a maritime journey spanning several months as the captain and crew pursued Dungeness crab. Upon the completion of its seafaring expedition and subsequent emptying, the Astoria Coffee Company takes the helm. Here, we age green coffee beans in the barrel until they absorb just the right amount of whisky essence, resulting in a roasted coffee boasting the essence of fine spirits, intertwined with indulgent, complex notes of cherry, vanilla, and caramel.
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How to French press Whiskey Barrel Aged Coffee.
You’ll need
Whiskey Barrel Aged Coffee breaks down as fruity, caramel and sweet.
Fruity×1
cherry
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Caramel×1
caramel
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
Sweet×1
vanilla
Dessert sweetness. Vanilla, cream, or cookie reads as sugar rather than fruit.
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