Mexico Guadalupe Zaju Bourbon Barrel Aged

200g Filter Roast

Aroma of sherry casks, with notes of whiskey, and very much taste like espresso martini. Coupled with high sweetness, that of honey and caramel notes of a whiskey.


Origin: Finca Guadelupe Zaju

Altitude: 900 - 1400 masl

Varietal: Marsellesa & Hybrids (H16 and H18)


Processing: Fully washed & dried in guardiolas (mechanical rotating drum driers)


The secret to this exceptional and very special lot is wood. This nano lot of Guadalupe Zaju has been barrel aged in whisky barrels re-purposed from the Brown Forman Group, whose famous bourbon brands include Jack Daniels, Gentleman Jack and Woodford Reserve. The coffee is aged, in parchment, in these barrels for three weeks, and the result is a complex, boozy and deeply satisfying brew.


The team at Guadalupe Zaju came up with this innovative concept in seeking to develop a new product that would emphasise the complex and intrinsic characteristics of the coffee bean itself. Barrel Aging as a process is a relatively quick method of enhancing the flavour profile of the coffee without damaging the bean structure and with minimal risk to negative characteristics.


Lots selected to be barrel aged were selected based on a score of 83+, with fruit and wine profiles. These selected lots were then blended to balance the cup and aged in parchment barrels to contribute the heady aroma of Bourbon.


All coffee on the farm is selectively hand harvested and sorted when it is delivered to the farms mill. The coffee is pulped using a Pinhalense ecopulper, separating ripe and underripe/underweight cherries again, along with removing any debris remaining with the cherries.


After pulping, coffee is sorted by density and delivered to separate tanks to ferment between 15 to 40 hours, depending on the weather at the time. The coffee’s ‘readiness’ to be washed is done using the traditional method of ‘prueba de palo’ (stick test), where the coffee is stirred with a long pole to see if it is the right consistency to be washed. After fermentation, the coffee is delivered to a demucilager to remove any last traces of mucilage.


Do note that the coffee will be dispatched in whole beans only, unless stated otherwise. 

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