“OEC” inspired us. We don’t blend our green coffee beans based upon “country, genetic make-up, altitude or terroir”. We blend our green coffee beans matching their density, moisture content, processing method, and most importantly the unique fermentation + aging process they experience at our place

Roast Profile: Fruity, floral, juicy with a distinct “vineous” [tartness] character

We usually use the “expresso method” to fully extract all complex flavors and aromas from our wild yeast coffee beans. But “drip method” and “French press” also work {and all other brewing methods} if all brewing parameters are set correctly.