Origin: Honduras
Altitude: 1500–1700 mdpl
Varietal: Caturra, Catuai
Process: Whiskey Barrel Aging Fermentation, Washed

In the highlands of Honduras, at 1.500–1.700 meters above sea level, the Caturra and Catuai
varieties grow slowly, wrapped in morning mist and gentle sunlight. After harvest and a meticulous full-washed process, the beans are placed into sherry whiskey barrels. Inside these old wooden casks, the coffee absorbs new character, sweet vanilla, the refined bitterness of dark chocolate, and the warm whisper of whiskey. The slow fermentation allows every layer of flavor to sink deep into the beans. The result is Sherry The Barrel, a coffee rich in flavor, smooth in texture, and full of surprises in every sip.

The first sip greets you with the bright sweetness of candied cherry, fresh and playful on the
palate. Slowly, it melts into the soft and creamy richness of nougat cake, offering warmth and
comfort in every sip. The journey concludes with a deep, elegant, and dark chocolate, leaving a long, satisfying aftertaste that invites you back for more.