ACOUSTIC

Mechanically Demucilaged · WASHED

The coffee, stripped back. Washed process. This is the reference point for everything else. That makes Acoustic our control: the closest look at the coffee before fermentation begins shaping its flavor.

Think of it as an acoustic performance: no added effects, just the source material.

LIVE

Wild Fermentation · 48 Hours

Live undergoes a 48-hour fermentation driven by the naturally occurring microorganisms already present in the coffee's environment.
There is no selected bacteria or yeast added to direct the process. Instead, the local microbial community does what it has traditionally done in coffee processing: consumes sugars in the mucilage and produces compounds that can influence what we eventually experience in the cup.

That's why we call it Live: the same source material, shaped by the energy and unpredictability of a live performance.

TREBLE

Lactobacillus Inoculated · 48 Hours

The coffee is intentionally inoculated with Lactobacillus, bacteria known for producing organic acids during fermentation. Those acids can influence how we perceive brightness, acidity and complexity in the finished coffee, bringing certain characteristics forward with greater definition and lift.

We call it Treble for what happens at the high end: brightness turned up.

BASS

Saccharomyces Yeast Inoculated · 48 Hours

Inoculated with selected yeast for fuller body and layered complexity. The coffee is fermented for 48 hours with selected Saccharomyces yeast. During fermentation, the yeast produces compounds and flavor precursors that can influence the coffee's eventual sensory profile, particularly its body and complexity.

We call it Bass for the weight, depth, and texture.