Not your average cup. We take single origin Guatemala green beans and age them for 30 full days in a bourbon barrel before roasting fresh to order. The result is a smooth, complex coffee with warm whiskey undertones, subtle oak, and a depth of flavor that makes it unlike anything else in your morning routine. This is the bag people ask about. The one they gift. The one they reorder. Texas-sized flavor in every sip. Which Grind Size Do I Need? Q: What is the Whole Bean option? Best For: Connoisseurs who prefer to grind fresh right before brewing. Recommended Gear: Burr grinders for everything from French press to espresso. Why choose it: It keeps the coffee at peak freshness for the longest possible time, locking in the maximum flavor profile until the moment you're ready to brew. Q: What is the Standard grind? Best For: Traditional drip coffee makers and everyday brewing. Recommended Gear: Standard kitchen drip brewers, Keurig (with reusable pods), or a classic pour-over (like a Chemex or V60). Texture: Medium consistency, resembling coarse sand. This is the go-to choice if you aren't sure or are gifting coffee to someone else. Q: What is the Coarse grind? Best For: Slow, immersion-style brewing methods. Recommended Gear: French Press, Cold Brew pitchers, or percolators. Texture: Chunky and coarse, like sea salt. The larger pieces ensure your slow-brewed coffee stays clean, bold, and entirely free of sediment. Q: What is the Espresso grind? Best For: High-pressure, fast extraction brewing. Recommended Gear: Dedicated home or commercial espresso machines, or a stovetop Moka Pot. Texture: Extremely fine, similar to table salt or powdered sugar. It provides the heavy resistance needed to pull a rich, concentrated shot with a thick crema.