Bourbon Barrel Aged Coffee is Safai Coffee Company's 100% Arabica beans, flame-roasted and aged in a bourbon barrel once used for making Kentucky Bourbon. The result is notes of deep chocolate, caramel, and bourbon. Each batch is tested to ensure that the bean is given the perfect roast and aging time.
12oz bag
Pair our gift sets with our Eat your Bourbon cookbook for a perfect gift!!
Rooted in Kentucky & locally owned:
Inspired by the craft food movement that was starting to take off, founder and owner Matt Jamie told his buddy that he wanted to micro-brew soy sauce. Mostly because no one else in the US was doing it.
He had a chef’s background and classical French training, but Matt knew nothing about soy sauce. Or food manufacturing. Or running a business. But he didn’t let any of that stop him. When his kids were asleep he’d spend all his spare time researching soy sauce. He downloaded a business plan, and started talking to any expert he could. People said that it would never work, but when he tasted the first batch in his basement, he knew he’d struck gold.
Our standard return policy (for non holiday items) lasts 14 days from the delivery date of your purchase. To be eligible for refund your item must be unused and in the original condition in which you received it. Tags must still be attached. Bralettes, Camis, Leggings, Skincare (including Ambre Blends, Simple Goodness Soaps & Lip Balms) and Makeup are not eligible for returns.
Bourbon Barrel Aged Coffee is Safai Coffee Company's 100% Arabica beans, flame-roasted and aged in a bourbon barrel once used for making Kentucky Bourbon. The result is notes of deep chocolate, caramel, and bourbon. Each batch is tested to ensure that the bean is given the perfect roast and aging time.
12oz bag
Pair our gift sets with our Eat your Bourbon cookbook for a perfect gift!!
Rooted in Kentucky & locally owned:
Inspired by the craft food movement that was starting to take off, founder and owner Matt Jamie told his buddy that he wanted to micro-brew soy sauce. Mostly because no one else in the US was doing it.
He had a chef’s background and classical French training, but Matt knew nothing about soy sauce. Or food manufacturing. Or running a business. But he didn’t let any of that stop him. When his kids were asleep he’d spend all his spare time researching soy sauce. He downloaded a business plan, and started talking to any expert he could. People said that it would never work, but when he tasted the first batch in his basement, he knew he’d struck gold.