Whiskey Barrel Aged

We take single-origin Guatemalan beans and rest them for 30 days inside a used bourbon barrel before they ever hit the roaster. What comes out is unmistakable: warm vanilla and oak, a curl of caramel, and the faint, smoky sweetness of whiskey sitting on top of the bean's natural dark chocolate. There's no alcohol left — just the character the barrel leaves behind. Best enjoyed black, so nothing gets in the way of the aroma.

How we brew it: Reach for a French press or pour-over to let those barrel aromatics open up. Medium-coarse grind, water just off the boil.

Why it matters: This one's a small-batch treat — and 100% of the profit goes straight to the Thrive Program. A cup worth savoring, for a reason worth sharing.