Deconstructing Flavour: A Masterclass in Coffee Processing with Series 01 // The Globe

If you treat your morning pour-over as a ritual rather than just a caffeine hit, you already know that origin matters. A washed Kenyan coffee tastes fundamentally different from an Ethiopian bean. But terroir is only half the story.

The true frontier of modern specialty coffee isn't just where the beans are grown—it is how they are processed.

Fermentation is the crucial step between harvesting the cherry and roasting the seed, and it has the power to drastically alter the final profile in your cup. To showcase exactly how much processing shapes flavour, we built Series 01 // The Globe.

This is a four-stop masterclass in modern coffee processing. Here is a look inside the drop and how each method completely changes what you taste.

The Foundations: Classic Processing

To understand the wilder, experimental processing methods, you need to start with the classics. The Globe includes two foundational methods that highlight the pristine clarity and inherent sweetness of the coffee cherry.

1. The Washed Process: Kenya Gititu AA

Washed coffees are stripped of their fruit entirely before drying, meaning the fermentation happens without the skin or pulp, and the flavour comes purely from the bean itself. This method produces the cleanest, brightest, and most articulate cups.

• What to expect: A sparkling, exceptionally clean profile. This Kenyan AA bursts with that signature, bright fruit clarity and crisp acidity.

2. The Natural Process: Colombia Natalia Lezama Ramirez Gesha

Instead of removing the fruit, natural processing leaves the coffee cherry intact while it dries in the sun. The bean absorbs the sugars and flavours of the drying fruit. When you apply this method to an already complex, premium varietal like a Gesha, the results are incredible.

• What to expect: A deep, syrupy sweetness that perfectly complements the Gesha's signature floral and tropical aromatics.

The Frontier: Experimental Processing

Once you understand the classics, you can appreciate how modern producers are pushing the boundaries of coffee science. Series 01 features two highly sought-after, experimental processes that manipulate fermentation to create entirely new flavour spectrums.

3. Anaerobic Natural: Ethiopia Chelbesa

Traditional natural Ethiopian coffees are famous for their berry notes, but the anaerobic process takes it a step further. By sealing the whole coffee cherries in oxygen-free tanks, producers strictly control the fermentation environment, forcing a unique lactic fermentation.

• What to expect: The classic Ethiopian fruit profile pushed to the absolute limit. It creates a wild, complex cup with amplified sweetness and rich, slightly boozy berry notes.

4. Yeast Control: China Project One Peach Oolong

Instead of relying on the wild, unpredictable yeasts naturally present in the environment, producers introduce highly specific, cultivated yeast strains during fermentation. This allows them to target and enhance exact flavour compounds with pinpoint accuracy.

• What to expect: Total elegance. The yeast control process creates an incredibly unique profile that perfectly mimics the delicate, floral, and highly structured notes of a premium peach oolong tea.

Taste The Spectrum

Understanding processing methods in theory is one thing, but tasting them side-by-side is the fastest way to elevate your palate.

Whether you brew with a V60, Chemex, or AeroPress, Series 01 // The Globe gives you the tools to explore the full spectrum of modern specialty coffee from your kitchen counter.

[Grab Series 01 // The Globe for $104 Here]

Frequently Asked Questions

1. What is the difference between washed and natural coffee processing? Washed coffee has the fruit (cherry) completely removed before drying, resulting in a clean, bright, and highly articulate cup driven by the bean itself. Natural coffee is dried with the fruit intact, allowing the bean to absorb the cherry's sugars, which produces a sweeter, heavier-bodied cup with intense fruit flavours.

2. What does anaerobic natural coffee taste like? Anaerobic natural coffee tastes wildly fruity, complex, and intensely sweet, often with a heavier body and boozy or wine-like characteristics. Because the coffee is fermented in a sealed, oxygen-free environment, it develops unique lactic acids that amplify the fruit notes far beyond traditional processing.

3. What is yeast control coffee processing? Yeast control is an experimental processing method where specific, cultivated yeast strains are added during fermentation to target and enhance precise flavour compounds. This scientific approach allows producers to create highly specific, elegant flavour profiles, like the distinct tea-like qualities found in our China Project One.

4. Why are Gesha coffee beans so highly rated? Gesha is an exclusive and notoriously difficult-to-grow coffee varietal prized for its exceptionally complex, delicate flavour profile. When roasted and brewed correctly, a high-quality Gesha delivers distinct floral aromatics (like jasmine) and tropical fruit notes that you simply cannot find in standard coffee varietals.

5. What is the best way to brew light-roast, single-origin filter coffee? Lightly roasted single origins are best brewed using manual pour-over methods like a Hario V60, Chemex, or Kalita Wave. These methods use a paper filter that removes heavy oils and sediment, allowing the delicate flavour notes, vibrant acidity, and clarity of the specific processing method to shine through.