Fermentation is everywhere. It's in the soul of sourdough, the brightness of kimchi, and the creaminess of yogurt.
At South of the Rift, Lot 20’s dedicated innovation wing, fermentation takes on new meaning through careful experimentation. Over the course of three days, carefully selected Lactobacillus cultures transform ripe coffee cherries into something bright, creamy, and deeply layered.
The result is a cup that feels at once familiar and surprising: tropical fruit and ripe mango in the cup, and a silky sweetness that lingers after the last sip.
Clean and structured, yet softened by lactic creaminess, this coffee is an exploration of how precision and patience can unlock unexpected beauty.
