Limited Release Coffee - Experimental & Rare Micro-Lots

Our Limited Release Coffee collection features rare, experimental micro-lots sourced directly from the good people pushing the boundaries of ethical coffee farming. Roasted specifically to highlight the clean, crisp profiles of filter brewing, these beans bring vibrant, highly distinct flavours to your daily pour-over routine.

These exceptional lots are produced in strictly small batches, offering you a unique opportunity to brew and learn from the most innovative harvests in specialty coffee before they are gone.

Colombia Gesha Natural Thermal Shock

Strawberry - Cranberry - Blood Orange - Cacao Nibs

$30.00

Colombia Bourbon Chiroso Washed Anaerobic

Mandarine - Cacao - Brown Sugar - Citrus

$30.00

Colombia Sudan Rume Honey Playa Bonita

Floral - Blackberry - Chocolate - Hint of Mint

$30.00

Indonesia Natcha CM Lot #3 Rare

Strawberry Yogurt - Watermelon - Baked Chocolate - Panela

$35.00

Choosing The Right Coffee

Why Choose Limited Release & Experimental Coffees?

Our limited release micro-lots showcase the absolute cutting edge of specialty coffee, focusing on rare varietals like Ombligon, Chiroso, Gesha and highly controlled, experimental processing methods. These coffees are meticulously roasted for filter brewing methodologies to maximise flavour clarity and structural complexity.

How Does Experimental Processing Alter Flavour?

To extract the maximum potential from these complex coffees, precision brewing variables are essential. For a standard V60 or pour-over, maintain a brew ratio of 1:15 to 1:16 and use a medium-coarse grind setting. Because experimental processing can significantly alter the solubility of the beans, we recommend a slightly lower starting water temperature to avoid over-extraction, targeting between 92°C to 94°C. Target a total brew time of 2:30 to 2:40 minutes

How Does Experimental Processing Alter Flavour?

Producers use innovative processing methods to push the boundaries of what coffee can taste like. By carefully controlling how the coffee cherry ferments and dries, they can unlock some truly wild, fruity, and funky profiles. In this collection, you'll often see these epic lots using methods like Aerobic or Anaerobic Fermentation, Thermal Shock, or even Co-fermented processes. It’s all about having fun with the coffee and creating a loud, vibrant, and tasty brew that’s still clean and well-structured, rather than just fermentation for the sake of it.

Limited Release Coffee - Experimental & Rare Micro-Lots FAQ

What makes a coffee a "limited release"? What makes a coffee a "limited release"?

A limited release coffee is a rare micro-lot sourced from a single farm or specific harvest window, often featuring an experimental processing method or a highly prized varietal. Because these are small-yield crops, they are only available in finite quantities until the batch runs out.

How long should I rest my limited release coffee beans? How long should I rest my limited release coffee beans?

For light-roasted filter coffees, we recommend resting the beans for 10 to 14 days post-roast before brewing. This degassing period allows excess carbon dioxide to escape.

What is anaerobic fermentation in coffee processing? What is anaerobic fermentation in coffee processing?

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Anaerobic fermentation is an epic processing method where coffee cherries are placed in sealed, oxygen-free tanks. This oxygen deprivation encourages different natural yeasts to break down the fruit sugars, resulting in incredibly vibrant and deeply fruity flavour profiles in the final cup.