Fermented
Coffee taken further — cherries fermented in sealed tanks to unlock bold, boozy, fruit-forward flavour you can't get any other way.
- Anaerobic
- Carbonic
- Yeast
- Experimental
Four ways to ferment
Controlled fermentation changes what the bean tastes like before it's ever roasted. Here are the four methods behind our fermented lots.
Anaerobic
Boozy · Wine · Intense
Cherries ferment in sealed, oxygen-free tanks. Deep, complex, fruit-forward — the boldest of the four.
Carbonic
Juicy · Red fruit · Candy
Whole cherries rest in CO₂-flushed tanks (carbonic maceration). Punchy, sweet, almost jammy.
Yeast
Tropical · Floral · Clean
Selected yeast strains steer the ferment, dialling in a specific, repeatable flavour profile.
Experimental
Rare · Co-ferment · Limited
Infusions, extended ferments and co-ferments — the lab lots, released in small batches.
- Sale!
Wildwood Spice
₹890.00 This product has multiple variants. The options may be chosen on the product pageEst delivery date: Jul 23, 2026 - Sale!
Banana Fermented
₹890.00 This product has multiple variants. The options may be chosen on the product pageEst delivery date: Jul 23, 2026 - Sale!
La Vida Mango
₹860.00 Notify meOut of Stock - Sale!
Black Honey Coffee
₹769.00 This product has multiple variants. The options may be chosen on the product pageEst delivery date: Jul 23, 2026 - Sale!
Cinnamon Fermented Coffee
₹829.00 This product has multiple variants. The options may be chosen on the product pageEst delivery date: Jul 23, 2026
Go deeper on fermentation
Start with the processing guide, then explore the methods behind the flavour.
The Processing Guide
Washed, natural, honey and fermented — the full map of how coffee is processed and how each route shapes the cup.
Read guide → MethodWhat Is Anaerobic Fermentation
Sealed, oxygen-free tanks — why they create such intense, boozy flavour.
Read guide → MethodCarbonic Maceration Explained
Borrowed from winemaking — how CO₂ turns cherries juicy and candy-sweet.
Read guide → TastingTasting Fermented Coffee
What to expect in the cup, and how to brew fermented lots to their best.
Read guide →