Signature Barrique Whisky Kaffee

This premium coffee offers a whole new taste experience for fans of barrel-aged coffee.


The premium green coffee used is 100% Coffea Canephora from Finca La Ceiba on Guatemala’s southern coast.

Intense dark chocolate with a bold finish is complemented by notes of cocoa, caramel, nougat, and plum.

This coffee gets its signature touch from a hint of whisky. Some of the beans are aged for an extended period in a previously used Rothaus Single Malt whisky barrel before roasting.

The coffee can be prepared in a French press or with a drip filter, as well as in an espresso machine. A true all-rounder with plenty of possibilities.

By the way, the heat of roasting means there is no alcohol left in the coffee. The quantity of coffee is very limited.

SIGNATURE - the new coffee line from roast master Jochen Ludat.

A short interview.

Why coffee aged in wooden barrels?

We’ve been refining coffee in previously used wooden barrels for many years. I’ve always been fascinated by the sensory qualities and taste of these barrique coffees. As I mentioned, roasting these coffees after they’ve aged in wooden barrels isn’t easy and takes a lot of experience. I’ve grown especially fond of the whisky coffee, whose beans age in a Rothaus Single Malt whisky barrel.

How did you come up with the idea for the new Signature line?
Until now, the whisky coffee was aged entirely in wooden barrels. This coffee was perfect for filter coffee lovers. Its full flavor and whisky notes have won many fans, some of whom have placed their orders in advance for a new batch of this highly limited coffee.
In many conversations with customers, colleagues, and baristas, people expressed a wish for a barrique coffee that would work well in an espresso machine, or could also be enjoyed as espresso. The dense flavor and sensory complexity of the previous coffee were almost too intense for this.
That’s how the idea for Signature Whisky Coffee was born.
What makes Signature Whisky Coffee special?
The green coffee comes from Guatemala’s southern coast, and its characteristics and sensory qualities made it ideal for this project. Coffea Canephora with intense dark chocolate, cocoa, and caramel notes.
We age 20% of the coffee in a previously used whisky barrel. I roast the other 80% normally in a drum roaster. After the extended aging period in the barrel, I roast the refined green coffee using a roast profile I developed specifically for it.
Finally, the refined coffee and the “regular” coffee are blended. This creates a classic 80/20 blend with a whisky note—a signature.

Filter or espresso?
Both are genuinely delicious now. The hint of whisky comes through in both filter coffee and espresso. It’s subtle, not too dominant, but still present. The bold Coffea Canephora complements the whisky notes with its own flavors, and now—and this was the goal of my creation—it works really well as espresso, too.






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COFFEE	Signature Gourmet Coffee Rothaus Whisky
BLEND	100%
SPECIES	Coffea Canephora
VARIETY	Robusta "Criollo"
ORIGIN	Guatemala’s southern coast
CLASSIFICATION	16 UP
GROWING ALTITUDE	800 m
PROCESSING	fully washed
PRODUCER | FARM	Finca La Ceiba