A few months back we gave @MostraCoffee the barrels for our GABF award winning Barrel Aged Imperial Stout, Grasp of Oak. They aged green coffee beans in the barrels for a few months and, over time, periodically roasted samples to see when the barrel aged beans would be ready. Using their expertise, they selected what they thought would be the best single origin for the apple brandy and vanilla bourbon barrels. Ultimately they went with washed processed beans from Honduras for their rich characteristics of nutella, sesame brittle, and whipped butter. After the barrel aging process, these characteristics evolved into two completely different products. Try both to see what each barrel has done to the beans.