THE FERMENT — Experimental Four

THE FERMENT

4 × 100 g | Experimental Selection

Four lots where the processing is the story.

Anaerobic tanks, champagne yeast, Kölsch beer culture, ninety-six hours under controlled oxygen. These are the coffees that make people put the cup down and ask what they are drinking. Two of them are Canephora — the species India grows better than almost anywhere, and the one most roasters still refuse to take seriously.

Not a starting point. This is the box for someone who already knows what a washed Ethiopian tastes like and wants the edges left on.

The four labels — scroll →

Includes:

• Obsidian — 96 hours anaerobic, Ammikulavi Estate, Tamil Nadu. The darkest, densest thing we make.

• Cultured 42 — 42-hour anoxic washed SLN 9 from Kerehaklu. Clean structure, cultured depth.

• Étoile Noir — champagne fermented Canephora from Kaapi Kaadu. Dry, fine, effervescent on the finish.

• Maltline — Kölsch beer fermented Canephora. Malt, bread crust, a brewery in a cup.

Why this pack works:

• Four distinct fermentation protocols, side by side

• Indian Canephora treated as a specialty species, not a filler

• 100 g of each — enough to brew it more than one way

• Roasted to order in New Delhi and dispatched fresh

Pick your grind above and we'll set every bag in the box to it. For these lots we'd suggest Pourover or Whole Bean.