Coffee

In the traditional coffee world “fermentation” refers to the process of removing the skin, pulp & mucilage from the mature coffee cherry to reach the ultimate destination: The coffee bean. There are fundamentally three different ways to achieve this objective: all-natural, pulp/natural, and “washed” [= fermented]. But this is not what we discuss here! Our topic is how we can apply the very unusual fermentation and aging methods created by “OEC Brewing” to the world of coffee/coffee beans.

Inspired by the flavors and aromas created by artists called “Affinatore/Affineur” in the world of cheese we treat rare green coffee beans from around the world [all traceable to a single farm or co-operative] to a most unusual journey through our orchards + greenhouses, through our special brews + wooden barrels.

At the end of their journey, after going through a most complex sequence of wild yeast & bacteria fermentations + maturation processes, these rare green coffee beans reach new levels of flavor and aroma complexity.