Rum Barrel Aged

We age each batch of this single estate Arabica from Baarbara Estate, Chikkamagaluru in rum barrels, letting the SLN 795 beans slowly absorb warmth and character from the wood at 1,200–1,650 MASL before roasting. The result is a decadent, dessert-like cup — dark chocolate depth, plump raisin sweetness, and a burnt caramel finish with a subtle boozy warmth that lingers without ever tasting harsh. Medium roasted to let the barrel character shine, this coffee is best brewed as espresso, French press, or moka pot, and we recommend having it black to fully taste the rum-infused complexity — though it makes an indulgent milk-based coffee too. If you're searching for rum barrel aged coffee India or experimental single estate Arabica from Chikkamagaluru, this small-batch microlot is not to be missed.