Coffee & Fermentation
One harvest split into many lots, and the hours of controlled decay — stopped at pH 4.2 — that decide what reaches the cup.
- Our Bean StorySix lots, one harvest. The same Arabica, six fermentation methods, six cups.
- Controlled DecayDesired microbial activity, held to a number. Coffee, pepper and cow dung, stopped when the reading says so.
- Food & FermentationThree fermentation disciplines on one estate — coffee, pepper and cow dung, one process doing three jobs.In Regenerative Life
