Kombucha Ferment

COFFEE Arabica, Co-Ferment with Kombucha

Tea and coffee have long been seen as opposites — like fire and water. But the Kombucha Ferment flips that idea on its head!

Arabica fruit were hand-pulped and washed before the secret ingredient was introduced — our in-house Kombucha, brewed from organic black tea. After pulping, the beans were submerged in Kombucha and fermented for 48 hours. In this oxygen-free environment, the Kombucha's SCOBY complex began feasting on the natural sugars of the coffee, unlocking a buffet of flavours.

Fermentation has truly been the buzz of the coffee world this year, with roasters everywhere experimenting with microbes to see what flavours they might reveal.

With the Kombucha Ferment, we found a cup of refreshing clarity, sparkling acidity, and hints of fennel.

FLAVOUR NOTES Kombucha and Fennel

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.