Ammikulavi 72 Hour Pichia Anaerobic Blend

Experimental Series | Micro Lot
This coffee represents a focused exploration into yeast-led fermentation, where precision and restraint are as important as expression.
Sourced from Ammikulavi Estate (1450 MASL) and crafted using a 72-hour anaerobic fermentation with Pichia yeast, this micro lot highlights how controlled microbial activity can enhance aromatics and fruit clarity without compromising cleanliness or structure.
Roasted with intention to preserve transparency, this is a coffee designed for those who enjoy fermentation-forward profiles that remain composed and drinkable.
 
What Makes This Coffee Distinct
Carefully managed 72-hour anaerobic fermentation
Use of Pichia yeast to amplify aromatics and sweetness
A calibrated fermentation window that avoids over-fermented or vinegary defects
Clean execution with clarity at the forefront
This lot demonstrates a “sweet spot” in fermentation — expressive yet precise.
 
Roaster’s Note
This coffee is not designed to impress loudly.
It is designed to reward attention.