improving flavor through fermentation.

REST’s proprietary fermentation process adds depth and complexity to bitter or bland beans.

Why it matters

hardier coffee deserves a better brew.

Climate change is shrinking the land where coffee can grow well. The industry needs more resilient options for the years ahead.

Commodity-grade coffee is more adaptable to rising temperatures, but it can be bitter or bland. We use a precise secondary fermentation to develop more depth, sweetness, and complexity.

What we do

a new fermentation cycle, just before roasting.

green coffee

We start with unroasted green coffee beans. Send us yours, or we’ll work with you to source them.

precise fermentation

The beans undergo a slow, dialled-in fermentation at the REST laboratory.

roast and brew

The beans are roasted and brewed like any other coffee.

Better Coffee

taste our improved green coffee.

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