Spring Forward - Barrel Aged Coffee

Tiramisu, Apricot, Piloncillo

We used our Ethiopian Washed, Santa Rosa, as the base for this release, known for its fruit-forward profile and layered sweetness.

For Spring Forward, we rested the green coffee in freshly emptied whiskey barrels for 96 hours, closely monitoring moisture to keep the integrity of the coffee intact. The barrel adds subtle notes of oak, light whiskey sweetness, and a rounder body without overpowering the origin.

Roasted to highlight both the coffee and the process, the cup brings together bright fruit, soft chocolate, and a smooth, slightly boozy finish.

Producer: Efraín Naranjo Naranjo Farm: Macho Region: Tarrazú Micro Region: León Cortés Process: Washed Elevation: 1900 masl Variety: Catuai

Source

Santa Rosa Micro Mill has been operating since 2010 and sits high on a mountaintop in León Cortés. In its early days, strong winds damaged the drying beds, showing just how exposed and challenging this environment can be. Today, those same winds, along with the high elevation and steady rainfall, help shape coffees that are clean, structured, and full of clarity.

Story

The Macho farm is run by Efraín Naranjo Naranjo, part of a family deeply rooted in coffee production in Tarrazú. The farm’s sandy soils, high humidity, and abundant rainfall create ideal conditions for growing great coffees, while the mature 13-year-old trees bring depth and consistency to each harvest.

With this barrel-aged release, we’re honoring that foundation while exploring a new expression of the coffee. It’s a collaboration between origin and process, where the story of Costa Rica meets a bit of experimentation back at the roastery.

Greater Goods Coffee's Spring Forward showcases how barrel aging shapes the cup profile of a washed Catuai from Costa Rica's renowned Tarrazú region. Grown at 1,900 masl by producer Efraín Naranjo Naranjo, this lot bridges traditional washed processing with contemporary aging techniques—the oak contact introducing whiskey-forward sweetness and subtle wood notes alongside the varietal's natural bright fruit character.

The roaster identifies a compelling flavor arc from tiramisu and soft chocolate through apricot and piloncillo, with the barrel aging adding textural depth to Catuai's typically crisp acidity. This approach reflects a growing interest in extending coffee's flavor development beyond roasting, allowing wood and spirit influences to complement rather than overshadow the origin's inherent clarity.