Coffee

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 days Weight loss: 12.2% Temp:  404.2 F

HAPPY HOLIDAYS!

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 cupreata} by  Casa Leon Rojo, Mexico Fermented and matured with  Chinotto Sour Oranges from our own greenhouse 06/21/2022 – 10/25/2022: 126 days

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 cup! Roasted wild yeast coffee beans from Juan Pena’s Hacienda La Papaya, Ecuador South America Experimental Anaerobic: Coffee cherries macerate for up to 10 days …

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 – 06/30/2022: 157 days

May 19, 2022 Roasted wild yeast coffee beans from Santa Maria de Dota el Vapor,  Costa Rica , Central America All naturally processed Sundried on raised beds Fermented + matured with Chinese Mandarins + Yuzu fruit from our citrus greenhouse Fermented + matured with De Dolle Stille Nacht/Belgium 11/30/2021 – 05/18/2022: 169 days  Weight loss: 12.4% Temp:  406.5 F

February 24, 2022 Roasted wild yeast coffee beans “GESHA” from Monjas Inmer Valladares, Guatemala South America Fermented + matured with “OEC” Citrango Tropical Lager Fermented + matured with  “pink lemons, bear limes sweet oranges + Meyer lemons from our own citrus greenhouse Days: 10/21/2021 – 02/24/2022:  126 days 

December 22, 2021 Roasted Wild Yeast coffee beans, organic, from Shenta Wene Testi Ayla estate, Ethiopia All naturally processed  Sundried on raised beds Fermented + matured with Japanese sour plums & yellow raspberries from our own orchards. Fermented + matured with Dr.Pescia’s Nettare di Bacco oak-aged mead , Italy 7/30/2021 – 12/22/2021:  144 days 

December 1, 2021 Roasted Wild Yeast coffee beans from Jagong Jeget Gayo, Sumatra, Indonesia Fermented & matured with freshly picked raspberries + peaches from our orchard Fermented & matured with oak aged Nettare di Bacco mead, Italy  8/25/2021 – 12/1/2021: 98 day Weight loss:  12.5% Temp:  405.9F

Organic wild yeast coffee beans from  Shenta Wene Testi Ayla Estate,   Ethiopia  All naturally processed Sundried on raised beds With freshly picked   raspberries , red currants + kumquats from our orchards With oak aged Nettare di Bacco Mead, Italy  7/12/2021 – 10/27/2021:  107 days

Roasted wild yeast coffee beans from Dumerso Dirshaye Ferenju, Ethiopia East Africa A true Yirgacheffe, located within the designated woreda surrounding the town, in the heart of the coveted Gedeo Zone Natural” dried in the fruit on raised beds in the sun Fermented and matured with freshly picked Yuzufruits and Calamondins from our citrus greenhouse Fermented and matured with Birrificio Barley’s BB …

Roasted wild yeast coffee beans from Lempira Conversion Hernandez, Santa Cruz Honduras South America Fermented + matured with freshly picked Kumquats, Rangpur Limes + Ichiban sour orange from our citrus greenhouse Fermented + matured with Aecht Schlenkerla Oak Smoke Vintage 2011  11/14/2020 – 2/18/2021:  96 days!

Roasted Wild yeast coffee beans from Bura’s Yemen, Arabian Peninsula All naturally processed Sundried on raised beds sitting on roof tops [traditional method] From the civil war torn area of Bura ‘a, Yemen, comes a very special treat! Fermented and matured with freshly picked Meyer-Lemons, raspberries + strawberries from from our greenhouse and orchard Fermented and matured with Kiuchi Brewery’s …

“A special holiday 2020 to remember” Maybe one of the most revered coffee beans called “Gesha” or “Geisha”. Originally grown in the village of Gesha/Ethiopia with its new home in , mostly, Panama. Going back 16 years it caused an “earthquake” in the world of coffee connoisseurs when it won the “Best of Panama cupping competition” {One of the most prestigious …

Roasted wild yeast organic coffee beans from farmers in the Gathame Muka community in Shakiso, Ethiopia East Africa Organically grown All naturally processed Sundried on raised beds  Fermented and matured with freshly picked “bear limes” and peaches Fermented and matured with De Dues whiskey malt based Tocatta Vintage 2014, smoked ale , 11% alc/vol, Spain  Just arrived from BIrrificio Baladin, …

We are very excited to announce our new wild yeast tincture + bitter project coming later this winter 2020! Roast #1: Roasted Wild yeast coffee beans Ricardo Aguiar Rezende, Minas Gerais, Brazil All coffee trees organically grown + harvested All naturally processed Sundried on raised beds Fermented + matured with freshly picked peaches + raspberries Fermented + matured with JW …

From Yemen where coffee was first commercially cultivated. Its location on the Arabian Peninsula gave the “arabica <coffee> species” its name. As the country has been torn apart by civil war for many years  it is almost a miracle that small farmers at the west coast of Yemen are still able to grow exceptional coffee beans in their community style gardens. …

Wild yeast coffee beans from Ngorongoro Vohora Family Tanzania, East Africa Unique processing method: Carbonic maceration Fermented + matured with Birrificio Baladin Xyauyu Fume 2013 Fermented + matured with Minneola Tangelo citrus fruit from our citrus greenhouse 4/15/2020 – 7/15/2020: 91 days Weight loss: 11.7% Temp: 404.2 F A special green coffee bean from Tanzania /East Africa that were uniquely …

From Yemen where coffee was first commercially cultivated . Its location on the Arabian Peninsula gave the “arabica species” its name. As the country has been torn apart by civil war for many years it is almost a miracle that small farmers at the west coast of Yemen are still able to grow exceptional coffee beans in their community style …

Roasted wild yeast coffee beans Lempira Conversion Hernandez, Santa Cruz Honduras South America Fermented & matured w/ freshly picked Calamondins + Grapefruits from our citrus greenhouse Fermented & matured with Birrificio Baladin’s Xyauyu Fume 2013 Jan 15,2020 – Wed April 15, 2020: 92 days Weight loss: 11.1% Temp: 405.3 F

Roasted Wild Yeast coffee beans from Lempira Conversion Hernandez  , Santa Cruz Honduras  South America All naturally processed Sundried on raised beds Fermented and matured with Meyer-Lemons, Calamondins + Rangpur Limes from our citrus greenhouses Fermented and matured with “OEC” Ragnarok barley wine aged in Bourbon barrels 12/10/2019 – 03/13/2020:  94 days Weight loss: 12.4% Temp: 406.6 F

Roasted wild yeast coffee beans from Banko Gotiti Bed-Hatu Jibicho, Ethiopia , East Africa 1,900 MAS All natural dried in the cherry Sun-dried on raised beds Fermented + Matured with wild raspberries from our own orchard. Last harvest {Oct 18, 2019} before frost hit our area. Highly concentrated raspberry fruits. Fermented + matured with Kiuchi Brewery’s Awashizuku Sake Oct 18, …

Roasted Wild Yeast Coffee Beans from Bura’a, Yemen, Traditional Rooftop Yemen’s contributions to the history and culture of coffee are impossible to overstate.Yemen is perhaps the most historic coffee growing region in the world, second only to Ethiopia, with a lineage spanning more than 2,000 years. Yet modern Yemen is sadly far removed from that Golden Age. The civil war …

Roasted Coffee Beans from  Poas Familia Chacon, Costa Rica , Central America About 4,500 ft above sea level All naturally processed, Sundried on raised beds Fermented + matured w/Kiuchi’s Umeshu, Japan Fermented + matured w/ freshly picked  peaches & Japanese plums from our own orchard 8/26/2019 – 11/26/2019:  92 days Weight loss: 12.4% Temp:  408

Roasted coffee beans from Poas Familia Chacon, Costa Rica , Central America [around 4,900 above sea level] All naturally processed, sundried on raised beds Fermented + matured with 2019 “OEC” Plum Oryza Fermented + matured with freshly picked peaches from our own orchard 7/30/2019 – 10/22/2019:  84 days Temp: 405.4 F Weight loss: 12.4%

A special “China – “India” – OEC” Project Roasted coffee beans from Mountain Man Yunnan/China Naturally processed   Sun-dried on raised beds  Fermented + matured with “Indian Rangpur Limes” from our citrus greenhouse  Fermented + matured with OEC Peach Keeper Project  3/10/2019 – 9/10/2019: 180 days  Temp: 406 F  Weight loss: 12.6%

A special roast as our unique “post” fermentation  & maturation process has increased weight of green coffee beans by + 47% …ie the green coffee beans virtually soaked up all the flavors + aromas of our “Nagami Kumquats” and “Old Style Yamahai Genshu Sour Sake”  Roasted Coffee Beans from Mountain Man Yunnan, China Fermented & matured with Nagami Kumquats from …

Roasted green coffee beans from Musasa Ruli Dukunde Kawa Estate, Rwanda, East Africa Naturally processed, sundried on raised beds Fermented + matured with Calamondins from our own citrus greenhouse Fermented + matured with De Dolle Cosmos 2013 12/20/2018 – 6/12/2018: 177 days Temp: 405.8 F Weight Loss: 10.9%

Roasted wild yeast coffee beans from Santa Maria Coopedota El Cedral, Costa Rica , Central America All naturally processed, sundried on raised beds Fermented + matured with OEC “Albus” Fermented + matured with Champagne currants from our own orchard 6/29/2018 – 5/31/2019 Weight Loss: 12% Temp: 405.6 F

Roasted Coffee beans from Ibicoara Fazenda Floresta , Brazil All naturally processed Sundried on raised beds Fermented & matured with Tears of St.Lauren , Sour Grape ale by Wild Creatures, Czech Republic Fermented & matured with Meyer-Lemons & Rangpur Limes from ourcitrus greenhouse 11/18/2018 – 4/17/2019: 150 days Temp: 406.5 F Weight loss: 11.9%

Roasted Coffee beans from Caicedonia Rigoberto Herrera “XO” Colombia South America All naturally processed, sundried on raised beds fermented + matured with freshly picked Buddha’s hand from our citrus greenhouse Matured with Kiuchi’s No Shizuku distillate 10/10/2018 – 3/28/2019:  169 days Weight loss:  11.9% Temp:  408.7 F

Roasted coffee beans from Musasa Ruli Dukunde Kawa, Rwanda Central Africa Naturally processed, sundried on raised beds Fermented + matured with black currants from our own orchard Fermented + matured with Kiuchi Old Style Yamahai Genshu Sake {Kiuchi Brewery, Japan} 7/11/2018 – 3/12/2019: 242 days Weight loss: 10.9% Temp: 407.2

Green coffee beans from Musasa Ruli Dukunde Kawa, Rwanda , Central AfricaNaturally processed , sundried on raised beds Fermented + matured with iQhilika Cape Fig Mead , shipped in wine barrels from South Africa to us Fermented + matured with Marechal Foch grapes + Chambourcin grapes from our own vineyard 8/31/2018 – 2/21/2019: 174 days Weight loss: 11.6% Temp: 405 …

This time we used a most rare “double-aging” process: First with “Nettare di Bacco Mead by Dr.Pescia/Italy. Then with dried grapes soaked in distilled Aventinus aging in M.Couvreur whiskey barrel. Green Coffee beans from Buzira Salum Ramadhan, Burundi , East Africa Sundried on raised beds, All natural processed Fermented & matured with Nettare di Bacco Mead /Italy Matured with dried …

First time ever that we worked with green coffee beans from China. From Yunnan, the most southwest province of China The green coffee beans are grown in the most southern part of Yunnan bordering Myanmar {Burma} and Laos. Yunnan is the most diverse province in all of China, both in its extraordinary mix of people and in the splendor of …

Green coffee beans from Apaneca Santa Leticia, San Salvador, Central America All naturally processed, sundried on raised beds Fermented & matured with freshly picked peaches from our own orchard Matured with Kiuchi Brewery’s No Shizuku {distilled Hitachino Nest White Ale, “the Owl”} 9/6/2018 – 12/13/2018: 98 days Roasted on Thursday 12/13/2018 Temp: 405.8 Weight loss:12.3% Resting time: 10 days

Green coffee beans from Musasa Ruli Dukunde Kawa, Rwanda, Africa Fermented + matured with freshly picked yellow + red raspberries from our own orchard Fermented + matured with iQhilika Dry Mead aged in South African Red Wine barrels [picture below] 7/18/2018 – 12/5/2018: 140 days Roasted at our Wild Yeast Coffee Roasting barn: Thursday Dec 6, 2018 Temp: 405.F Weight …

Green coffee beans from Buzira Salum Ramadhan, Republic of Burundi, East Africa Matured & fermented with 1993 Russian Imperial Stout Matured and fermented with freshly picked raspberries from our own orchard Days: 7/26/2018 – 11/26/2018: 123 days Temp: 405.9 F Weight loss: 11.9%

“To Celebrate Thanksgiving Holidays 2018″ Green Coffee Beans from San Augstin Rosevel Ortiz, Colombia All naturally processed Sundried on raised beds Fermented + matured with “OEC Project II” which eventually lead to “Artista Zynergia Eros” With freshly picked strawberries from our own orchard 06/18/2018 – 10/10/2018: 114 days Temp: 407.1 F Weight loss: 12%

Tcarcojaya Pedaamaran Farm, Sulawsi (Island in Indonesia) All naturally processed Sundried on raised beds With “OEC” Albus With freshly cut Calamondis + Yuzu fruit from our citrus greenhouse 7/9/2018 – 10/1/2018:  83 days Temp: 408.9 F Weight loss: 11.9%

Green Coffee Beans from Santa Maria Coopedota El Cedral (Costa Rica) All naturally processed Sun-dried on raised beds With Old Style Yamahai Genshu Sake {Kiuchi Brewery, Japan} kept in cold tank at our place With freshly picked gooseberries from our own orchard 6/22/2018 – 9/20/2018: 90 days Temp:  406.3F Weight loss: 12.1% AVAILABLE STARTING OCTOBER 17, 2018! TRADITIONAL PANETTONE – …

Green Coffee beans from Ibicoara Fazenda Floresta (Brazil) All naturally processed Sun-dried on raised beds With “OEC” Phantasma Sour 2016 With freshly picked strawberries from our own orchard 5/29/2018 – 9/20/2018: 114 days Weight loss: 11.9% Temp:  406.5 F