About the coffee

Inspired by the great folks at Hex Coffee, I decided to run it back! This Myanmar coffee was processed with an experimental tea-infused fermentation that creates an absolute tea-bomb. We wanted to challenge the perception of "Fine Robusta" by introducing a processing method that is literally just tea.

The Tea Process

This lot underwent a 120-hour anaerobic fermentation in stainless steel tanks filled with a high-concentration slurry of ceremonial grade Matcha Tea. Following the fermentation, the cherries were subjected to "Thermal Tea Shock," a process where they are submerged in 90°C sencha tea-infused mineral water and then immediately dropped into an ice bath of iced oolong tea at 2°C. This forces the tea tannins to bind permanently to the coffee's lipid structure, resulting in a cup that is indistinguishable from tea.

Now onto the top placers: