FORGE.VAULT

// 353 beans · 148 roasters

1.15kg open · 2.80kg frozen

Status

Decaf only ★ Favorites only

Roaster

A.M.O.C. Acid Coffee Alinea Coffee Roasters Anamorphic Coffee April Coffee Roasters Archers Coffee Archers Coffee 🇦🇪 Base Coat Coffee Big Sur Coffee Big Sur Coffee 🇨🇳 Black & White Coffee Roasters Blank Space BlendIn Coffee Club (Sugar Land, Texas) Blendin Coffee Club Botz Coffee Brainwave Coffee Roasters Brandywine Coffee Roasters CETO Coffee Roasters Camber Civil Coffee Coffee Bros Coffee Collective 🇩🇰 Colorfull Crema Coffee Dak Dak Coffee Roasters Delicate Draped In Blue Driftaway Euphoria Coffee Roasting Five Star Coffee Flower Child Frequent Coffee Glitch Glitch Coffee & Roasters Gout and Co Goût & Co H&S Coffee Roasters Hatch Coffee Heart Helm Helm Coffee Roasters Hex Hex Coffee Roasters Hydrangea Coffee Roasters Hydrangea Coffee Roasters 🇺🇸 Ilustre Inugami coffee KAWA KWC Coffee 🇨🇴 Klatch Coffee Kolo Coffee Kyuukei Coffee Leaves Coffee Little Waves Coffee Luminous Coffee Methodical Coffee Mirra Coffee Momos Coffee Moonwake Coffee Roasters Native Coffee Co. Neem Coffee Project New Math Coffee Nomad Obadiah One Half Coffee 🇲🇾 One Line Coffee POMA Paix Passenger Coffee People Possession People Possession (Paris, France) Perc Coffee Raw Sugar Roast Ripsnorter Coffee Roasters Rogue Wave SW Craft Roasting Scenery Scenery Coffee Second State September September Coffee Company Sey Coffee Shoebox Coffee Roasters Subtext Coffee Roasters Summit Coffee Swerl Sybil Tanat Coffee Terraform Terraform Coffee Roasters Thoughtful Coffee Tim Wendelboe Torque Coffee Traffic coffee Tweed Coffee Two Hands Full Coffee Roasters Variety Coffee Walnuts Coffee XLIII Coffee aery coffee 🇦🇺 Offshoot Coffee 🇨🇦 September Coffee 🇨🇦 September Coffee Co. (Ottawa, Canada) 🇨🇦 Subtext Coffee Roasters 🇨🇭ZEFF 🇨🇳 Terraform Coffee Roasters (Shanghai, China) 🇨🇿 Mazelab Origin Coffee Prague 🇩🇪 Sandbox Coffee Roasters 🇩🇪 Südseite (Heidelberg, Germany) 🇩🇪 kolo coffee 🇩🇰 April Coffee Roasters 🇪🇸 Three Marks Coffee 🇫🇷 Datura 🇫🇷 Datura 🇫🇷 Datura (Paris, France) 🇫🇷 Kabuki Coffee Roaster 🇫🇷 People Possession (PPP) 🇫🇷 Tanat 🇬🇧 Liima (London, United Kingdom) 🇬🇧 Module Roast (Edinburgh, Scotland) 🇬🇧 Scenery Coffee 🇬🇧 Taith Coffee 🇬🇧 Taith Coffee (Lewes, United Kingdom) 🇯🇵 Acid (Tokyo, Japan) 🇯🇵 Mel Coffee Roasters 🇲🇾 One Half Coffee (Petaling Jaya, Malaysia) 🇳🇱 Dak Coffee Roasters 🇳🇱 Dak Coffee Roasters (Amsterdam, Netherlands) 🇳🇱 Manhattan Coffee Roasters (Rotterdam, Netherlands) 🇳🇿 SL.OW (Cambridge, New Zealand) 🇸🇪 Koppi 🇹🇼 Tasters Coffee 🇺🇸 Base Coat (Portland, Oregon) 🇺🇸 Base Coat Coffee Drops 🇺🇸 Black & White Coffee Roasters (Raleigh, North Carolina) 🇺🇸 BlendIn Coffee Club (Sugar Land, Texas) 🇺🇸 Brainwave Coffee Roasters 🇺🇸 Coco & Nibs 🇺🇸 Flower Child Coffee 🇺🇸 Flux Coffee (Farmingdale, New York) 🇺🇸 Little Waves Coffee Roasters 🇺🇸 Los Amigos Coffee 🇺🇸 Moim (Los Angeles, California) 🇺🇸 Moxie Coffee Co 🇺🇸 Neem Coffee (Portland, Oregon) 🇺🇸 Obscure Coffee Roasters (Bushwick, New York) 🇺🇸 Onyx Coffee Labs

Country

Bolivia Brazil Burundi China Colombia Colombia, Kenya, Mexico Costa Rica Ecuador El Salvador Ethiopia Ethiopia, Colombia Ethiopia, El Salvador Ethiopia, Peru, El Salvador Guatemala Honduras India Indonesia Kenya Laos Mexico Myanmar Nicaragua Panama Papua New Guinea Peru Rwanda Thailand Vietnam co Colombia 🇦🇺 Australia 🇧🇴 Bolivia 🇨🇳 China 🇨🇳 China 🇨🇴 Colombia 🇨🇷 Costa Rica 🇪🇨 Ecuador 🇪🇹 Ethiopia 🇬🇹 Guatemala 🇭🇳 Honduras 🇮🇩 Indonesia 🇮🇳 India 🇰🇪 Kenya 🇵🇦 Panama 🇵🇪 Peru

Process

10% double anaerobic thermal shock 12 days raised bed drying 120h mucilage fermentation with lemongrass 144 hour natural carbonic anaerobic raspberry coferment 15 Day Dry Natural Process 24h cherry oxidation 36-48h open fermentation 40% double anaerobic thermal shock 60% washed 60h anaerobic + yeast inoculation + thermal shock 60h open fermentation 90% washed Advanced Co-Ferment (green apple) Advanced Natural Advanced Washed Aerobic Anaerobic Anaerobic Honey Yeast Fermentation Anaerobic Natural Anaerobic Natural / Co-fermented with Orange Fruits Anaerobic Natural Innoculated Anaerobic Natural Yeast Fermentation Anaerobic Washed Anaerobic Washed - Yeast and Watermelon fermented Anaerobic co-fermentation Anaerobic fermentation with nitrogen injection Anaerobic fermentation with thermal shock Anaerobic honey Anaerobic with sugar cane juices Anoxic Bacteria Inoculated Black Honey Black Honey (carbonic maceration lactic fermentation) Black Wash Blackberries Washed Co-Ferment Brix Measured CM-Semi washed CO2 Decaf Carbonic Maceration Carbonic Maceration Natural Carbonic Washed Champagne Yeast Cherry Honey Co-Ferment (Wine Yeast) Cinnamon Anaerobic Cinnamon Co-fermented Classic Co-fermented Cold Fermented Cold Washed Controlled Fermentation Culture Inoculated Culturing Decaf Decaf Anaerobic Washed Process with Sugar Cane Juices Dehydrated Depulped Double Anaerobic + Thermal Shock Washed Double Anaerobic Thermal Shock Double Fermentation Double fermentation thermal shock Dried on African beds Dried on Patios Dried on Raised Beds Dried with mechanical dryers Dry-fermented EA Decaf EA Sugarcane Ethyl Acetate Decaf Ethyl Acetate Decaffeinated Ethyl Acetate Decaffeination Ethyl Acetate decaffeination Extended Fermentation Fermented aerobically for 24-36 hours Fermented in Bioreactors Fermented in whole cherry with wine yeast inoculation Floated Full natural and dried on raised beds Fully Washed Fully washed Hand-sorted Hibiscus Cultured Washed Honey Hybrid Washed Inoculation Process With Sugarcane Decaffeination Inoculation process with sugarcane decaffeination Kenya Washed Mora Azul Co-fermented Washed Mosto Inoculated Mother Culturing Mountain Water Decaffeination Mountain Water Process (MWP) Mucilage EA Decaf Natural Natural (Ethiopia) Natural (Whole Cherry Natural (dried on raised beds) Natural (dry ferment) Natural DRD Natural Decaf Natural fermentation with yeast inoculation Nitro Wash Nitrogen Flushed Nitrogen-charged anaerobic fermentation No Fermentation) Oxidation (36 hours) PO2 yeast inoculation Pink Champagne Washed Profile Fermented Pulped Purple Honey Red Honey Saccharomyces Cerevisiae Semi Washed Semi-Washed Cultured Semi-washed Shade-dried Slow Dry Sorted Submerged Fermentation Submerged fermentation with recirculating must (60 hours) Sugarcane EA Decaf Sun dried and silo dried Sun-dried Swiss Water Swiss Water Process Swiss Water Process Decaf Terminally Shocked Decaf Thermal Shock Thermal Shock Natural Thermal Shock Washed Traditional Traditional natural — ripe cherries dried whole on African raised b Tropical Washed Varies Warm Anaerobic Washed Washed (Colombia) Washed + Thermal Shock Washed 72hr Washed EA Washed Long Fermentation Washed Mosta Washed and Co-Fermentation Washed double anaerobic fermentation with lager yeast Washed — 60 hour cherry fermentation + 48 hour dry ferme Wave Process Wet process Wet-fermented White Honey White Honey Decaf Wine Yeast YN-09 Yeast Inoculation Yeast Anaerobic Thermal Shock Yeast Inoculated Yeast Inoculated Washed anaerobic fermentation anaerobic washed method and sugarcane method anaerobic washed with 190 hours lactic fermentation decaffeinated via EA/sugarcane method by Descafecol double anaerobic washed dried 38°C constant dried under canopy ethyl acetate decaffeination machine-cleaned mixed fermentation (170 hours with pineapple and banana microbes) mountain water process natural shade-dried 5-7 days on raised beds strawberries and glucose sugarcane decaffeination (EA Ethyl Acetate) sun-dried sun-dried 12-18 days then dried on raised beds for 20 days then pulped for CO2 injected red honey co-fermentation with dried fruits thermal shock washed with 18-24 hour dry fermentation and 8-13 day parabolic drying on farm

Roast Level

Dark Light Light To Medium Light To Medium-light Medium Medium-light Medium-light To Medium Nordic Light Nordic Light To Light Nordic Light To Medium-light Ultra Light Ultra Light To Light Ultra Light To Medium-light Ultra Light To Nordic Light