Inoculants and Infusions

Yeast, Fungi, & Bacteria Ferment.

Microorganisims used to aide in the creation and elevation of cup profiles through new esthers and compounds as a result of fermentation. Typically anaerobic, but aerobic and anoxic environments are also condusive to these techniques.

Fruit, spice, and everything nice additions.

In addition to microorganisms, some producers have taken to infusing their lots with foreign products to create diferentiation and unique cup profiles. A departure from terroir, these lots are of particular curiosity, and we use them as a sort of celebration of creativity and craft, as opposed to the purity and preservation of what is inherent and natural of the soil, environment, and cultivars in play.