Barrel Aged Coffee

Method: Natural

Ageing: 3 months in Islay Whiskey Barrel

The Ugandan coffee we use is from our friends at Omwani coffee and they are added to the whiskey barrel and sealed. Over the 3 months we 'roll' the barrel every couple of weeks to make sure flavours are absorbed evenly.

Grown high in the Rwenzori Mountains of western Uganda — known locally as theMountains of the Moon— this coffee comes from smallholder farmers working in some of the country’s most dramatic landscapes. The fertile volcanic soil, lush vegetation, and cool climate all play a part in creating its layered flavour profile.