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Not to make whiskey-flavored coffee.

To explore how a familiar coffee can take on new depth.

For Spring Forward, we rested our washed Costa Rican Santa Rosa in freshly emptied whiskey barrels for 96 hours before roasting. The barrel contributes subtle oak, gentle sweetness, and a rounder body, while the coffee's fruit-forward character remains front and center.

The result is balanced, layered, and unlike anything else in our lineup.

SHOP SPRING FORWARD

Spring Forward | Barrel-Aged Coffee

Built on the foundation of Santa Rosa, this release brings together bright fruit, soft chocolate, and subtle whiskey barrel character in every cup.

The barrel-aging complements the coffee rather than overpowering it, adding just enough complexity to create a truly unique drinking experience.

Flavor Notes

Tiramisu

Rich sweetness and soft chocolate notes

Apricot

Bright fruit character from the coffee itself

Piloncillo

Warm caramelized sugar sweetness

SHOP SPRING FORWARD

From Origin to Experiment

Spring Forward begins at Macho Farm in Tarrazú, Costa Rica, where producer Efraín Naranjo Naranjo grows coffee at nearly 1,900 meters above sea level. High elevations, abundant rainfall, and careful processing create the clean, layered profile that makes this coffee an ideal foundation for experimentation.

Back at the roastery, we rested the green coffee in freshly emptied whiskey barrels, carefully monitoring moisture throughout the process to preserve the integrity of the beans. The result is a coffee that still reflects its origin while offering something entirely new.

SHOP SPRING FORWARD

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Greater Goods Roasting 160 McGregor Lane Dripping Springs, TX 78620