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An openly fruity cup: red fruits and cherry up front, then grapefruit tightening the acidity into a clean edge, with berries and molasses sweetness closing it out. The carbonic maceration gives it a pronounced aroma before the first sip and a long presence after it.
A Colombian Caturra grown at 1,600 meters, fermented by Fermentation Lab using carbonic maceration and scored at 90.50. The lot is roasted for filter: try it on a V60 or Chemex at a medium grind, 1:16, with water at 93 C to get the fruit at its clearest, and grind it fresh before each brew so the full aroma reaches the cup.
Highlights
- Colombia, Caturra variety
- Carbonic maceration fermentation
- Grown at 1,600 meters
- Notes of red fruits, cherry, grapefruit, and molasses
- Cupping score of 90.50 per the roaster
- Roasted for filter - V60 and Chemex
- 250g from Fermentation Lab
Specifications
- Roaster: Fermentation Lab
- Origin: Colombia
- Variety: Caturra
- Process: Carbonic maceration
- Altitude: 1,600 m
- Tasting notes: Red fruits, cherry, grapefruit, berries, molasses
- Brew method: Filter
- Net weight: 250g
A bold, distinctive specialty coffee that pairs warm vanilla sweetness with earthy tobacco depth, lifted by ripe cherry and roasted hazelnut. You get a rich, smooth cup with full body and a long, lingering finish.
The character here comes from Fermentation Lab's nitrogen-infused anaerobic processing, where controlled fermentation draws out these deep, layered notes. Pull it as espresso for a dense, concentrated shot, or brew it filter-style to open up its layered sweetness.
Highlights
- Vanilla and tobacco notes with cherry and roasted hazelnut
- Nitrogen-infused anaerobic fermentation by Fermentation Lab
- Rich, smooth body with a long finish
- Versatile: works as espresso or filter
- Carefully roasted specialty coffee
- 250g bag
Specifications
- Roaster: Fermentation Lab
- Process: Nitrogen-infused anaerobic fermentation
- Tasting notes: Vanilla, tobacco, cherry, roasted hazelnut
- Brew method: Espresso or filter
- Net weight: 250g
An aromatic, clear Ethiopian cup: jasmine on the nose, red berries and tropical fruit through the body, and a chocolate base holding the finish. The natural process gives dense sweetness and a full body, and the acidity is bright but polished — an 89.5 cupping score explains why the cup stays together even as it cools.
JARC varieties and local landraces, grown at 1800 masl and naturally processed. Fermentation Lab lists the region as Uraga, Ethiopia, while the lot itself is named Nensebo — we report exactly what the roaster published. The roast is aimed at filter, so brew it in a V60: 15g to 250ml at 92–94°C, medium grind, three pours.
Highlights
- Single-origin Ethiopia from Fermentation Lab
- JARC varieties and local landraces
- Natural process at 1800 masl
- Jasmine, red berries, tropical fruit, chocolate
- Quality score 89.5 points
- Roasted for filter — V60 and Chemex
- 250g pack
Specifications
- Roaster: Fermentation Lab
- Origin: Ethiopia
- Region: Uraga (as stated by roaster)
- Variety: JARC varieties and local landraces
- Process: Natural
- Altitude: 1800 masl
- Tasting notes: Jasmine, red berries, tropical fruit, chocolate
- Roast: Filter roast
- Brew method: Filter (V60, Chemex)
- Net weight: 250g
Clear strawberry from the first sip, with juicy sweetness and an easy body that fills the mouth. A playful, fruit-forward cup that needs neither sugar nor milk to land.
These are Catimor beans from Indonesia grown at 1,400 masl, and the flavor comes from a strawberry anaerobic co-fermentation; the roaster scores the lot 88. It is roasted for filter, so try 15 g to 250 ml of water at 92°C on a V60 or Chemex for the cleanest read of the cup.
Highlights
- From Fermentation Lab
- Indonesian Catimor beans
- Strawberry anaerobic co-fermentation
- Notes of strawberry, sweetness and juiciness
- 1,400 masl, scored 88
- Filter roast for pour-over
- 200g of whole beans
Specifications
- Roaster: Fermentation Lab
- Origin: Indonesia
- Variety: Catimor
- Process: Strawberry anaerobic co-fermented
- Altitude: 1,400 masl
- Tasting notes: Strawberry, sweet, juicy
- Roast: Filter
- Brew method: V60, Chemex and pour-over
- Net weight: 200g
The cup opens on rose: a clear floral note held up by honey, with a smooth, round body that makes each sip silky rather than sharp. It is a coffee you sip slowly and notice layer by layer, and it scores 88 points.
The lot is from Indonesia — Catimor grown at 1,400 masl — with a strawberry anaerobic ferment that pushes the floral side forward. Brew it as filter, V60 or Chemex, at 1:16 with water at 92–94 C for the clearest picture of that rose, and grind each cup right before you pour so the florals stay with you down to the last bag.
Highlights
- Rose, florals and honey with a smooth body
- Strawberry anaerobic process
- Indonesia – Catimor variety
- Grown at 1,400 m.a.s.l.
- Cupping score of 88
- Made for filter brewing
- 200g net weight
Specifications
- Roaster: Fermentation Lab
- Origin: Indonesia
- Variety: Catimor
- Process: Strawberry anaerobic
- Altitude: 1,400 m.a.s.l.
- Tasting notes: Rose, floral, honey, smooth body
- Brew method: Filter
- Net weight: 200g
A three-layer journey in the cup: bright, tart lemon opens the sip, smooth creamy coconut fills the middle, and a silky white-chocolate finish closes it. The body is rich and the sweetness is high, while the citric acidity keeps the balance so the cup never turns heavy.
A Colombian lot of the Caturra variety, grown at 1800 meters and naturally processed with an anaerobic fermentation — that fermentation is what builds the coconut layer. It cupped 89 points, and Fermentation Lab roasts it light for filter. Brew it in a V60: 15g to 250ml at 92–94°C on a medium grind, so all three layers show up.
Highlights
- Single-origin Colombia from Fermentation Lab
- Caturra variety at 1800 meters
- Natural process with anaerobic fermentation
- Bright lemon, creamy coconut, white chocolate
- Quality score 89 points
- Light roast made for filter
- 200g pack
Specifications
- Roaster: Fermentation Lab
- Origin: Colombia
- Variety: Caturra
- Process: Natural, anaerobic fermentation
- Altitude: 1800 masl
- Tasting notes: Lemon, creamy coconut, white chocolate
- Roast: Light
- Brew method: Filter (V60, Chemex)
- Net weight: 200g
A smooth, polished cup: milk chocolate, dried peach, and hazelnuts over a creamy body with tidy medium acidity. It is built to hold steady under milk, so your flat white comes out sweet with no sharp finish.
The variety is Red Catuai from the Santa Maria growing region at 1,100 meters, natural processed, and that process is where the fruity sweetness in the cup comes from. The roast is medium, so pull it short and concentrated as espresso or build milk drinks on it, from flat white to latte. Start at 18 g in and 36 ml out in about 28 seconds, and grind fresh for every shot.
Highlights
- Red Catuai variety, natural process
- Notes of milk chocolate, dried peach, and hazelnuts
- Creamy body with medium acidity
- Santa Maria growing region at 1,100 meters
- Medium roast that serves espresso and milk drinks
- 250g pack
Specifications
- Roaster: Fermentation Lab
- Region: Santa Maria
- Variety: Red Catuai
- Process: Natural
- Altitude: 1100 m
- Tasting notes: Milk chocolate, dried peach, hazelnuts, cream body
- Roast: Medium
- Brew method: Espresso and milk drinks
- Net weight: 250g
A calm, comforting cup: chocolate and toasted hazelnut with clear sweetness and a medium acidity that never pushes ahead of the rest. The body is smooth and rounded. This is the kind of coffee you drink every morning without tiring of it, and it takes milk without losing its character.
A Colombian lot of the Castillo variety, washed, grown at 1,700–1,750 m, and scored 86 by the roaster. That washed processing is what makes the cup so clean and legible. Brew it on filter or V60 at 1:16 and 93°C to bring out the hazelnut and sweetness, or pull it as espresso with 18g in for about 36ml for a chocolatey base that works with milk. Grind it fresh for every brew and keep the bag sealed away from light and heat.
Highlights
- Single-origin Colombian lot
- Castillo variety
- Washed process
- Grown at 1,700–1,750 m
- Scored 86 points
- Chocolate, hazelnut and a smooth body
- 250g net weight
Specifications
- Roaster: Fermentation Lab
- Origin: Colombia
- Variety: Castillo
- Process: Washed
- Altitude: 1,700–1,750 m
- Tasting notes: Chocolate, hazelnut, sweet, smooth body
- Net weight: 250g
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