Koji’s is a playful expression of Fine Robusta, shaped by a unique fermentation process using Aspergillus oryzae (commonly known as Koji mold) and Saccharomyces cerevisiae yeast. Sourced from Japan and carefully rehydrated, this microbial pairing initiates an enzymatic transformation that brings unexpected depth to the coffee. The process unlocks a vibrant palette of berry-forward notes and reveals layers of complexity within the bean that would otherwise remain hidden. Fermented in sealed barrels, the coffee undergoes a rich conversion of fructose, producing funky, flavorful byproducts that carry through into the final cup. This method creates a robust yet refined profile, where the line between fermentation science and sensory delight becomes quietly blurred. Aromas of bubblegum open the cup, giving way to ripe berries, candied pear, plum, and soft raisin. Bright, sweet, and lingering — Koji’s is Fine Robusta at its most curious and expressive.
Frozen Cherry is a carefully crafted Robusta that reflects the quiet brilliance of its origin. Grown from the heirloom Old Peridenia variety at St. Margaret Estate, the cherries are handpicked at peak ripeness and gently brought to sub-zero temperatures, preserving their clarity before entering an extended fermentation. This considered approach allows the coffee’s natural depth to unfold, letting the nuances of variety and terroir speak with quiet confidence. In the cup, crisp green apple acidity meets caramelised sweetness, layered with roasted chestnut warmth. Hints of cocoa nib and juicy grape round out the finish, offering a cup that is vibrant yet composed — an honest, textured expression of its origin.
Kölsch is named after the Kölsch Ale Anaerobic Natural Process, inspired by our founder’s experience during a student exchange program at the University of Cologne in 2019. The program focused on sustainable city development and brought daily insights into flood and water management, urban biodiversity, green spaces, and climate forests. A defining moment unfolded over a barrel of Reissdorf Kölsch, shared with fellow students from the University of Cologne. Here, in shared conversation and quiet connection, ideas flowed naturally. That journey reshaped her approach to coffee—revealing that sustainability isn’t always about innovation, but often about rediscovering what already worked. Practices like leaf plates, reusable containers, and bicycles over cars—long embedded in Indian daily life—were being reframed elsewhere as sustainable solutions. Kölsch reflects that shift in perspective, blending memory with intent, tradition with progress. Our first Kölsch-fermented Robusta is a tribute to that moment. The fermentation brings together pulpy grape, maple syrup richness, and crisp apple clarity. The result is a lively, harmonious cup—an unexpected profile shaped by experience, place, and quiet curiosity.
Much like the art of winemaking, CIN-CIN begins with a deep respect for fermentation. Just as a wine’s character is shaped by the yeasts that guide its transformation, our coffee cherries take on the influence of carefully selected microbes and yeasts—each chosen for the nuance it brings. This controlled fermentation, inspired by the vintner’s craft, allows each strain to contribute its own layer of expression—from vibrant fruit to rich, velvety undertones. While wine matures in barrels, our coffee finds its balance through precise drying and aging, where yeast and natural sugars interact to build character. Robusta meets tannins and spice, softened by caramel crumble and a touch of chocolate bitterness. It finishes long and dry, with a lingering bourbon warmth. CIN-CIN is a toast in a cup—refined, expressive, and made for moments worth celebrating.