Clifton Coffee: Ethiopia, Bourbon Barrel Aged Guji, Natural

We’ve teamed up with Danny and the Team at Circumstance Distillery to age this Natural Ethiopian coffee in Bourbon Whisky Barrels.

At the Shakiso mill, the cherry is sorted and placed on raised beds to dry in the sun, from 8–10 days. Stored in GrainPro and shipped to Bristol, we unloaded the green coffee straight into the Bourbon Whisky Barrel and aged it for a further 3 months.

During this ageing process the coffee has developed a rich boozy body, with notes of spice, vanilla, oak and deep cherry smoke. Expect Christmas in a cup!