SPECIALTY COFFEES
At Elkhill Estates, specialty coffee is produced in small, carefully monitored lots. By extending fermentation and allowing controlled interaction between coffee, time, and environment, we create distinctive flavour profiles that highlight complexity, depth, and origin.
Each lot is processed with intent — never volume-driven, always quality-led.
ARABICA
Specialty coffees are defined not by grade alone, but by process control. Fermentation is carried out in sealed environments, often without oxygen, allowing precise flavour development while preserving the integrity of the bean.
All specialty lots are produced in limited quantities and handled separately from commercial production.
Fermented Naturals (Anaerobic)
Whole cherries are fermented in sealed, oxygen-limited environments before drying, enhancing sweetness, fruit character, and complexity.
Whole Crop Cherry
Carefully selected cherries are dried intact, allowing natural sugars from the fruit to influence the cup and create layered sweetness and body.
Fermented Washed (Anaerobic)
After pulping, the coffee undergoes anaerobic fermentation before washing and drying, resulting in a clean yet expressive cup.
ROBUSTA
Specialty coffees are defined not by grade alone, but by process control. Fermentation is carried out in sealed environments, often without oxygen, allowing precise flavour development while preserving the integrity of the bean.
All specialty lots are produced in limited quantities and handled separately from commercial production.
Double Fermented Washed (Anaerobic)
A two-stage anaerobic fermentation followed by washing and drying, delivering improved balance, smoothness, and depth.