Barrel - Aged Coffee

  • Raw green coffee beans in a metal tray on a stone countertop, with a small glass jar and wooden scoop beside it and bags of coffee in a rustic room in the background.

    Green coffee has a strong ability to interact with its surroundings: its structure can absorb and retain external aromas. This is why conventional coffee storage requires neutral spaces, stable conditions, and protection from odours. With Barrel Aged Coffee, we intentionally use this characteristic as part of a controlled process.

  • A close-up of a large dark wooden barrel lying on its side, filled with pale green hop pellets, with blurred wooden barrels in the background.

    We rest green coffee in carefully selected oak barrels that previously held soft, sweet fortified wines such as Port or Moscatel. During ageing, the coffee gradually interacts with the aromatic profile of the wood and the wine character retained within the barrel. The coffee is then roasted with the intention of revealing these new dimensions while preserving the identity of the bean itself.

  • A steaming cup of espresso or coffee in a beige ceramic mug, set on a dark wooden table with grapes, a date, and a wooden spoon nearby.

    In the cup, you may find delicate notes of oak, grape, dried fruit, and sweet wine. The result can evoke alcoholic aromas and a lingering finish, but these never take over: coffee remains at the centre, with its own sweetness, texture, and origin still clearly present.

  • Port Wine Barrel - Aged Coffee

    Every release is limited and impossible to reproduce exactly. A barrel evolves with every cycle, green coffee changes over time, and the relationship between wood, wine, and coffee cannot be fully repeated. Barrel Aged Coffee is therefore not simply flavoured coffee, but a singular expression of time, material, and careful process.

Juicy Method

  • Raw green coffee beans in a metal tray on a stone countertop, with a small glass jar and wooden scoop beside it and bags of coffee in a rustic room in the background.

    Juicy Method is our controlled approach to building a coffee’s aromatic profile using certified CO2 extracts. Unlike casual flavouring, this method is precise and intentional, where dosage, balance, and flavour clarity matter most.

  • A top-down styled flat lay of a white ceramic cup filled with a frothy coffee drink, surrounded by sliced lemons, grapefruit wedges, mint leaves, small white flowers, and coffee beans on a warm off-white surface with strong diagonal shadows.

    CO2 extracts allow us to express bright natural aromas without a heavy or artificial impression. As a result, the coffee develops a juicier, more expressive, and contemporary profile, with fruit, herbal, or botanical accents depending on the release.

  • A pour-over coffee setup on a light tablecloth with warm sunlight: a white ceramic dripper on a glass carafe, tea or coffee being poured, alongside a white cup, rosemary, dried orange slices, and loose tea leaves.

    Our goal is not to mask the coffee’s identity, but to complement it and reveal it in a new way. We work to keep the cup clean, balanced, and easy to understand, while the added aroma enhances freshness and complexity.

  • Each Juicy Method release is a separate project with its own name, recipe, and flavour profile.