Product Details
After depulping, this coffee was fermented with a small addition of salt to encourage lactic fermentation, gradually converting the mucilage’s natural sugars into lactic acid before being carefully washed and dried.
The result is a cup that’s smooth and structured, with notes of condensed milk, cane sugar, and lemon.
It’s a creamy, medium-bodied coffee with refined acidity and balanced sweetness. A showcase of controlled fermentation — soft, composed, and distinctly Australian.
Not sure which coffee is right for you? Learn how to brew better with Jack Murat.
Product Recipe
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