Kustomcoffee

Boysenberry and raspberry wind through a winey lambrusco depth in this fermented natural from Thailand's Chiang Mai highlands — lifted by chamomile and a whisper of anise into something genuinely unlike any coffee on the menu.

Pomegranate, rose jam, and concord grape cascade through this anaerobic natural Yirgacheffe — borderline decadent in its fruit, yet buoyed by a silky, tannic clarity that keeps it precise and endlessly drinkable.

Lemongrass and caramel sweetness float above a crisp black tea finish in this rare honey processed peaberry from Burundi's Kayanza province — delicate and perfumed, with a champagne-like brightness that rewards a slow sip.

Notes of dried cherry and marzipan peek out from under the warm cover of milk chocolate and brown sugar. This woman-produced coffee has a sparkling acidity and light body.

One coffee. Four fermentations. One question: what does fermentation actually do to flavor? We're proud to be a participating roaster in The Fermentation Project, a global cupping event created by James Hoffmann (2007 World Barista Champion and the most-watched educator in specialty coffee) and fermentation scientist Lucia Solis.

Dark chocolate richness layered with caramel sweetness and a bright hint of orange defines this Colombian decaf coffee.