OEC Coffee is served in the tasting room (limited quantity).
For more info regarding OEC Coffee Program (our philosophy and all current information along with current inventory of coffee for purchase)!
www.pffcoffee.com
We believe that complex fermentation and aging methods form the next frontier in the world of “outrageous coffee”. We start with single variety green beans form small family farmers around the world. Then, we add our fermentation and roasting process.
We roast using a low temperature cycle, so we can only use moist green beans. Thus, we ferment and mature our green beans with a combination of fruits/herbs from our greenhouses and wooden staves soaked in different beers. This fermentation/maturation process allows for different flavors and aromas to be introduced to the coffee. The process allow the beans to retain their unusual vinous, floral, fruity and juicy notes. This process can only be done in small batches as each fermentation/maturation is unique.
Our process:
- Buying quality green coffee beans we can find around the world.
- Allowing our rare green coffee beans to be exposed to fermentation & maturation methods we use for our beers. Aging & maturation happens in small vacuum sealed bags or very select small wooden barrels (11 lbs size).
- Green coffee beans exposed to wooden staves soaked with special brews & spirits from OEC and the B. United International import portfolio.
- Green coffee beans laying side to side with freshly cut fermenting fruits from our orchard and citrus greenhouse.
- Green coffee beans soaking up the flavors and aromas from freshly cut herbs & spices and the complex flavors & aromas from OEC & Artista Zynergia wooden barrels.
- Roasting the green coffee beans ourselves using our custom-made artisanal roaster by San Fransiscan Roasting Company.
Our goal is to allow for extraordinary complex fermentation flavors & aromas to penetrate green coffee beans, and then for these flavor/aroma molecules to get trapped inside the coffee beans during roasting. For them to not diffuse out until the coffee solids are beautifully dissolved in your cup of espresso/macchiato/pour over.
Each batch is slow-roasted and extremely small. Each small batch is done only once as the various methods & ingredients used cannot be replicated.
Our original coffee roaster is already too small even for our small quantity batches. Our current coffee roaster is a 10 lbs capacity. So each roast we will get roughly 12 bags (each 8.8oz) – still very small/limited. Each batch will be completely UNIQUE and no batch will be repeated twice.
HIGHER CAFFEINE
We observed and tested a significant increase in caffeine content through our unique fermentation and maturation method of more than 20%. The reason is that during our fermentation process our wild yeast flora causes a dramatic transformation of many parts of the coffee beans. Of course the extend of this remarkable increase in caffeine content depends upon both the fermentation intensity and length of fermentation and even the country of the origin of the coffee bean. But, such increase in caffeine will allow you to reduce the number of cups of coffee you intake.