THE FERMENT — Experimental Four

Roaster Notes

Four lots where the fermentation, not the origin, is the story. Anaerobic tanks, champagne yeast, Kölsch beer culture, ninety-six hours under controlled oxygen. Two of the four 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.