CO-FERMENTED COFFEE? NO THANKS

We want our coffee with sense of terroir and minimal intervention. We believe in truthful expression of the cultivar, place and time and amazing work of the producer on their land. We also believe that adding things to the coffee is not the kind of quality add we are looking to participate in. 

For us coffee tasting like berries and tropical fruit, or chocolate, is interesting solely because the mentioned taste notes are not added but rather expressions of the coffee and coffee alone. 

We do not see a great future for coffee if we start to bring in modern farming techniques and synthetic additives very well present in the Wine and Beer world and modern Food in general.

Infused coffee is not the future. Paying more for clean coffee that is farmed well with minimal inputs might be, if you ask us...

https://www.dropbox.com/scl/fo/yuezwt1i2uz30ec5q6c9f/ABgwaSWtuxSHynfuhTr9TAY/Frukt_NoThanks_1_60mm.pdf?rlkey=h295oz9vvfzlfjqadq91iae8w&e=1&dl=0

https://www.dropbox.com/scl/fo/yuezwt1i2uz30ec5q6c9f/AIhsvAZf7RuscQYjJwJBptg?dl=0&e=2&preview=Frukt_NoThanks_2_60mm.pdf&rlkey=h295oz9vvfzlfjqadq91iae8w