TWIST
“Twist” – Our Unique Coffee Processing Method
We developed and first experimented with this method in 2022 at Rancho Grande farm in Brazil. It has since become one of our favorite processing techniques, consistently delivering high-quality lots through meticulous control.
“Twist” requires only ripe red cherries and plastic membrane. The process begins by spreading the cherries evenly across the membrane, which is then rolled to create ideal semi-anaerobic fermentation conditions — allowing partial oxygen exposure. Throughout fermentation, we meticulously track pH and temperature inside the roll, progressing to the next stage only when precise benchmarks are met.
We adapt “Twist” for each origin, fine-tuning fermentation parameters while maintaining its signature vibrant, standout flavor profile that consistently impresses on the cupping table.
We developed and first experimented with this method in 2022 at Rancho Grande farm in Brazil. It has since become one of our favorite processing techniques, consistently delivering high-quality lots through meticulous control.
“Twist” requires only ripe red cherries and plastic membrane. The process begins by spreading the cherries evenly across the membrane, which is then rolled to create ideal semi-anaerobic fermentation conditions — allowing partial oxygen exposure. Throughout fermentation, we meticulously track pH and temperature inside the roll, progressing to the next stage only when precise benchmarks are met.
We adapt “Twist” for each origin, fine-tuning fermentation parameters while maintaining its signature vibrant, standout flavor profile that consistently impresses on the cupping table.