In the traditional coffee world “fermentation” refers to the process of removing the skin, pulp & mucilage from the mature coffee cherry to reach the ultimate destination: The coffee bean. There are fundamentally three different ways to achieve this objective: all-natural, pulp/natural, and “washed” [= fermented]. But this is not what we discuss here! Our topic is how we can apply the very unusual fermentation and aging methods created by “OEC Brewing” [oecbrewing.com] to the world of coffee/coffee beans.
Inspired by the flavors and aromas created by artists called “Affinatore/Affineur” in the world of cheese we treat rare green coffee beans from around the world [all traceable to a single farm or co-operative] to a most unusual journey through our orchards + greenhouses, through our special brews + wooden barrels.
At the end of their journey, after going through a most complex sequence of wild yeast & bacteria fermentations + maturation processes, these rare green coffee beans reach new levels of flavor and aroma complexity.
Each roast is quite small. Between one and five bags {bag = 8.8oz}.
Each roast is extraordinarily unique, i.e. can never be replicated.
Alert: Through our unique & most complicated refermentation methods we can observe a most significant increase in caffeine level as well.
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Latest Coffee Releases
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6 bags Roasted wild yeast coffee beans from Circasia Ediwn Norenda, Colombia South America Method: Honey bourbon Infused with fresh chili pepper mossto Fermented & matured with Bouquet des Fleurs, Kumquats + Chinotto Sour oranges…
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Roasted wild yeast coffee beans from Canuela Cafe de Altura, Costa Rica, Central America w/freshly picked tangelos + sweet cara-cara oranges from our greenhouse w/distilled Aecht Schlenkerla Rauchbier Maerzen, unfiltered, Germany 12/6/2022 – 4/21/2023: 130…
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HAPPY HALLOWEEN Roasted wild yeast coffee beans from Aye Bensa Ashenafi Argaw, Ethiopia, East Africa Experimental unique anaerobic fermentation [48 hrs] Then sundried on raised beds Fermented and matured with our special Mezcal Mauthia {Agave…
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SEPT 15, 2022 A special “experimental anaerobic” edition by Hacienda La Papaya, Ecuador. Oxygen-deprived fermentation environments have gained quite a following among “coffee geeks” as this method can add quite unique flavors and tanginess to the…
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July 7, 2022 Roasted Wild Yeast coffee beans from Jagong Jeget Gayo, Sumatra, Indonesia Fermented & matured with freshly picked raspberries + Japanese plums from our orchard Fermented & matured with Viking Blod/Denmark 1/24/2022 -…
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