Funky & Wild Coffees

Process is the defining variable here, not origin. A bean that would taste of chocolate via the washed process can taste of red wine and rum after 96 hours of anaerobic fermentation in a sealed tank — and that transformation is what this collection celebrates. Producers in Colombia (Diego Bermudez, Wush Wush Gardens), Costa Rica, Panama, and an increasing number of Brazilian and Ethiopian estates are leading this category.

These coffees can be polarizing. Some cuppers love the boundary-pushing fruit and ferment intensity; others find them too far from coffee's traditional center of gravity. Brewing-wise, they are forgiving — espresso and filter both work, and the high sweetness from extended ferment usually carries the cup even when the dial is slightly off.

Reach for Funky & Wild when you want a bag that surprises you, when you want to taste the future of specialty coffee, or when chocolate-and-citrus has started to feel routine.