Green coffee beans from San Salvador, Central America during and after our unique fermentation and maturation process.

Our Blending Philosophy

“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.