
Experimental
Experimental coffee processing blends science and innovation with techniques like fermentation, carbonic maceration, and thermal shock. These methods create distinct, complex flavours. We provide both wholesale quantities and small samples, allowing you to explore the cutting-edge science behind specialty coffee.
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Oyugis Extra Special
Cupping Score85.0Processing methodVarietalRuiru 11 , Batian , SL 28 , SL 34Main flavour notesBrown Sugar | Raisin | Walnut0kg leftOut of Stock -
Marani Banana Infused Natural
Cupping Score86.0Processing methodVarietalBatian , Ruiri , SL 28 , SL 34Main flavour notesJuicy | Orange | Pineapple | Caramel | Cacao Nibs0kg leftOut of Stock -
La Reserva Wush Wush
Cupping Score89.0Processing methodVarietalSidra , Wush WushMain flavour notesRose | Mango | Berries | Papaya28kg leftIn Stock -
Explorer - Rolling Green Bean Subscription
Processing methodVarietalMultipleMain flavour notesVaries from each coffee -
Fouad Qassem Oudah
Cupping Score87.0Processing methodVarietalUdainiMain flavour notesGrapefruit | Blackcurrant | Red Grape100kg leftIn Stock -
Wilfer Portela - Anaerobic Semi-washed
Cupping Score87.0Processing methodVarietalCaturra , Colombia F8Main flavour notesSweet | Cream | Vanilla34kg leftIn Stock -
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Mohamed Abdullah Al Wadi
Cupping Score85.0Processing methodVarietalJadiMain flavour notesPeach | Orange | Milk Chocolate100kg leftIn Stock
Your guide to Experimental
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What is experimental processing?
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What are aerobic and anaerobic fermentation?
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What is carbonic maceration?
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What is lactic fermentation?
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What is double fermentation?
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What is co-fermentation?
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What is yeast fermentation?
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What is thermal shock?