Kustomcoffee

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.

Gingerbread spice and hazelnut anchor this clean, certified organic washed coffee from Bolivia's Caranavi province, brightened by tart cranberry and a crisp plum edge — soft in body yet remarkably vibrant.

Lemongrass and dried apricot float above a soft caramel sweetness in this rare washed arabica from Madagascar's Itasy region — delicate, creamy, and disarmingly easy to love.

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.

Raspberry and cherry notes luxuriate over a dark chocolate bed in this distinctive natural processed Yirgacheffe coffee.

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

Very peachy! Extraordinarily juicy peach-like sweetness, floral aromatics, and strong flavors of stone fruits, including peaches, apricots, and nectarines. This is a coffee that will leave a beautiful imprint on your soul.

Notes of blood orange, guava, sweet lemon curd, and a floral finish to plum and dark chocolate distinguish this washed Chiroso cultivar coffee from Nariño, Colombia. Produced by Evelio Audias Lasso Bolaños on his farm, Los Guayacanes, this limited edition coffee is presented by our friends at Royal Coffee.