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.