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GLITCH COLOMBIA La Loma Whiskey Barrel Natural

Regular price HK$220.00

This year we once again received excellent coffee from the La Loma farm, which uses innovative refining methods to create new flavors many times over.

This lot is a "natural whiskey barrel"
This is a refining method that actually uses whiskey barrels for aging.

In order to brew this batch of wine, coffee cherries with high sugar content were fermented in tanks containing 10 types of microorganisms such as wheat, sorghum, and corn, and a small amount of whiskey. The wine was left to stand for 20 days before aging. Store in barrel for 30 days.

Enjoy the rich aroma of Western liquor reminiscent of rum, the sweetness reminiscent of vanilla and chocolate, and the smooth taste that lingers to the end.


  • Taste: Vanilla, rum, milk chocolate, smooth, sweet
  • Variety: Caturra, Bourbon
  • Process: Whiskey barrel natural
  • Country: Colombia
  • Region:
  • Altitude: 1,650m
  • Farm: La Loma
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: October 5, 2024
  • Material: 100% coffee beans
  • Weight: 100g
Spend $400 to get free shipping
About GLITCH Coffee & Roasters

A quality coffee shop that exudes a unique light even if it is hidden on the corner of the street.
The main store of GLITCH COFFEE & ROASTERS is located in Jimbocho where there are many ancient bookstores and tea shops. In the strong literary atmosphere, it only uses wood and metal decoration to create a simple and simple style, attracting everyone's footsteps. Although the space in the store is not large, and half of the space is occupied by a huge roasting machine, it is precisely because of this that everyone can feel the boss's dedication to coffee roasting.
The owner of GLITCH COFFEE, who is both a barista and roaster, is Mr. Suzuki Kiyokawa, the 2014 AeroPress Japan Champion. In order to maximize the flavor and layer of the fruits in the beans, he not only uses high-quality beans cultivated in reputable farms. The coffee beans also deliberately break the Japanese tradition of deep frying, insisting on the exclusively researched shallow frying, so that everyone can taste the delicate and unique coffee taste, and then settle down and enjoy the coffee time in the literary and artistic atmosphere. No wonder the opening was short. In just a few years, it has been selected into the top 50 best coffees in Asia by The Big7 Travel in 2019.

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