Coffee Fermentation

Fermentation is one of the most exciting processes in specialty coffee — and it’s exactly what makes our new limited spring edition, BAYA, so special.

Launching on Sunday, April 19, BAYA is a fermented coffee that celebrates the brighter, fruitier side of spring. But what does “fermented coffee” actually mean, and why does it matter?

What is coffee fermentation?

Before coffee becomes the roasted beans you brew at home, it begins as a fruit: the coffee cherry. Inside that cherry is the seed — the coffee bean.

After harvesting, the fruit around the bean needs to be removed. This is where fermentation comes in. During this stage, naturally occurring yeasts and bacteria break down the sugars and mucilage surrounding the bean.

This process has always been part of coffee production, but in specialty coffee, fermentation is now carefully controlled to create more complex and expressive flavor profiles.

Why does fermentation matter?

Fermentation can completely transform how a coffee tastes.

Depending on the method, time, and environment, fermentation can bring out:

• bright berry notes
• tropical fruit sweetness
• floral aromas
• juicy acidity
• a more layered cup

Done well, fermentation enhances the coffee’s natural character rather than masking it.

Meet BAYA: our spring limited edition

BAYA is our celebration of spring in a cup: vibrant, juicy, and full of life.

Thanks to its fermentation process, BAYA has a beautifully expressive profile with sweetness, depth, and fruit-forward notes that feel fresh and playful — exactly what we love this season.

It’s a coffee made for slow mornings, sunny afternoons, and everyone who loves discovering something a little different.

Launching April 19

BAYA will be available in limited quantities from Sunday, April 19.

If you’re curious about fermented coffee or simply looking for something special this spring, BAYA is the perfect place to start.

A new season deserves a new ritual — and BAYA is ours.