PAPUA NEW GUINEA - TYPICA, WHISKY BARREL AGED

ACID COFFEE
TOKYO, JAPAN

PAPUA NEW GUINEA - TYPICA, WHISKY BARREL AGED

DRIED PINEAPPLE
COCONUT
WHISKY
GRAPE

ORIGIN: PAPUA NEW GUINEA
VARIETY: TYPICA
PROCESS: WHISKY BARREL AGED
ALTITUDE: 1,500 MASL

ROAST DATE: MARCH 10, 2026

FROM THE ROASTER

ACID’S FIRST PAPUA NEW GUINEA WHISKY RELEASE THIS COFFEE DELIVERS A FULL BODIED WHISKY AROMA WITH STRIKING CLARITY AND COMPLEXITY. WHILE WARM THE CUP OPENS WITH A FLORAL WHISKY PROFILE REMINISCENT OF SPEYSIDE WHISKY LAYERED WITH RIPE GRAPE AND DRIED PINEAPPLE. AS THE TEMPERATURE DROPS THE PROFILE SHIFTS INTO MORE TROPICAL TERRITORY WITH DISTINCT NOTES OF COCONUT AND A ROUNDER SWEETNESS. THIS IS A UNIQUE EXPRESSION THAT BALANCES INFUSION CHARACTER WITH THE INHERENT STRUCTURE OF THE COFFEE.

WHAT IS WHISKY BARREL AGED

BARREL AGING IS A UNIQUE INFUSION PROCESS IN WHICH RAW COFFEE BEANS ARE PLACED INTO WHISKY BARRELS AND AGED FOR MONTHS OR EVEN YEARS ALLOWING THE AROMATIC COMPOUNDS OF THE BARREL TO TRANSFER INTO THE COFFEE. ONE THEORY TRACES ITS ORIGINS BACK OVER 500 YEARS WHEN COFFEE WAS TRANSPORTED IN WHISKY BARRELS BY SEA RESULTING IN AN UNEXPECTED INFUSION OF FLAVOR. TODAY BARREL AGED COFFEE IS PRODUCED USING BEANS FROM VARIOUS ORIGINS INCLUDING ETHIOPIA INDONESIA AND YEMEN.

THIS LOT USES TYPICA FROM PAPUA NEW GUINEA THAT HAS BEEN WASHED AND THEN BARREL AGED IN JAPAN USING WHISKY BARRELS FROM THE CHICHIBU DISTILLERY. THE RESULT IS A COFFEE THAT IS BOTH EXPRESSIVE AND UNCONVENTIONAL WITH A DISTINCT SWEETNESS AND ACIDITY THAT COMPLEMENTS THE WHISKY CHARACTER. FOR THOSE INTERESTED IN COMPARISON IT CAN BE ESPECIALLY INTERESTING TO TASTE THIS ALONGSIDE A CHICHIBU WHISKY.