Ginger Bug Ferment

COFFEE Arabica, Co-Ferment with Ginger Bug

Masala coffee? Not quite!

To kick off the Ginger Bug Co-Ferment, we first needed an active ginger bug concoction — the same base used to make a ginger beer or ale. Grated wild ginger, sugar, and water were mixed in a jar and fed over three days, after which the fermentation gods (read: microbes) got to work. The result was a lively ginger bug, so delicious we had to keep Asjad, our in-house Q Post-Harvest Processor, from consuming it all!

Next, hand-pulped and washed Arabica fruit were fermented anaerobically with the ginger bug for 48 hours.

Ginger’s antimicrobial character alters the usual fermentation process in unexpectedly wild ways — in our case, we would describe it as facilitating the fermentation process with an additional filter on top! In the end, the unique microbial community left us with an exceptionally clear cup, with undertones sugarcane juice and wild ginger. 

FLAVOUR NOTES: Sugarcane Juice & Wild Ginger

RECOMMENDED BREWING: Pour Over, French Press, AeroPress

BREW Pour Over (Hot and Iced)

RECIPE For a pour over, place a filter in your dripper and rinse with hot water to eliminate the taste of paper. Add 15g of medium-ground coffee. Pour 250ml of hot water (92-94°C) in slow, circular motions, starting from the centre and moving outward, allowing the coffee to bloom, and continue pouring until the desired amount of water has passed through.

NOTE The 'best brewed with' list suggests methods for the best cup, but isn’t restrictive — this coffee can be ground and brewed however you prefer.