Non-Revenue - Medium Roast (Whole Bean)

Inspired by the precision and patience of long-haul flight, this selection bridges the gap between the high-altitude origins of premium coffee and the grounded, earthy complexity of charred oak. The beans are aged in retired single-malt whisky barrels, allowing the porous structure of the green coffee to absorb the spirit’s essence before meeting the heat of the drum.

Flavor Notes & Tasting Profile

This profile is designed for a smooth "climb" and a long, warming "touchdown."

• Aroma: Toasted oak, vanilla bean, and a hint of peat smoke.
• Primary Notes: Dark chocolate and butterscotch.
• Finish: A distinct, lingering warmth of aged whisky and caramelized sugar.
• Body: Full-bodied and syrupy with low acidity, reminiscent of a calm evening flight at 30,000 feet.

Origin Details

• Region: Huehuetenango, Guatemala.
• Altitude: 1,600 – 1,800 Meters (ASL).
• Barrel Type: First-fill American Oak Whisky Barrels.
• Conditioning Period: 30 days of "pre-flight" barrel aging with daily rotation for uniform infusion.

Growth & Processing Method

• Method: Strictly High Grown (SHG). The high altitude ensures a denser bean, which is crucial for structural integrity during the barrel-aging process.
• Cultivation: Shade-grown under a canopy of native trees to promote biodiversity and slow cherry maturation.
• Processing: Washed & Sun-Dried. After being pulped and fermented, the beans are dried on raised beds. This clean processing method provides a "blank flight deck," allowing the complex whisky and oak flavors to take center stage without competing with heavy fruit fermentation.

Brewing Recommendations

To experience the full "flight envelope," we recommend a French Press or Pour Over.

• Ratio: 1:15 (Coffee to Water)
• Temp: 200°F (93°C)

Pilot's Note: This coffee is best enjoyed black to fully appreciate the spirit-forward aromatics, but a splash of cream can unlock hidden notes of dulce de leche.