Barrel Aged Series, Batch 6 | This Indonesian coffee from Sumatra was aged in a Willett Rye Whiskey barrel for 3 weeks, then roasted to a medium-dark level. Notes of earthiness, chocolate, caramel, vanilla, oak, and a hint of spice round out this tasty barrel-aged coffee. Batch 6 might be less boozy than Batch 5, but still holds its own. This decadent coffee features many characteristics of the rye whiskey barrel which you will notice in the cup.