IZH Wild Natural
Returning to our Producer Series after 2023, Komal Sable and Akshay Dashrath share their first experiment with carbonic maceration. Building on the clarity and
- Freshly roasted to order
- 100% specialty Arabica
- Secure checkout
- bKash · Nagad · Card · COD
Traceability & Freshness
Fazenda Alto da Serra has grown coffee on Mogiana's red basalt soils for three generations, but its youngest generation runs the fermentation lab. This lot began as a single tank of hand-sorted cherry, sealed, flushed and monitored around the clock - their first carbonic maceration, and the reason our Reserve Series is back.
About this product
IZH Wild Natural marks the return of our Reserve Series with a first experiment in carbonic maceration from our Mogiana partner farm. Whole cherries ferment in sealed, carbon-dioxide-flushed tanks - a technique borrowed from winemaking - before slow drying, and the light roast keeps every consequence: wild berries, a winey depth and startling sweetness. Limited 200 g lot.
Brewing tips
Use freshly boiled water rested for a minute (90–96°C), a 1:15 coffee-to-water ratio, and grind just before you brew. Explore our step-by-step brewing guides for pourover, French press, moka pot and more.
Shipping & returns
Orders ship from our Dhaka roastery within 48 hours of roasting and arrive anywhere in Bangladesh in 2–4 working days. Shipping is free over ৳800. Pay with bKash, Nagad, card or cash on delivery. See our terms for the full policy.
About this coffee
Building on the clarity and sweetness our Reserve Series is known for, Wild Natural pushes into new territory. At Fazenda Alto da Serra, whole ripe cherries were sealed into stainless tanks flushed with carbon dioxide, letting fermentation run slow and oxygen-free - the carbonic maceration technique wine growers use for their brightest reds. The cup is exactly that: bright, wild berry fruit, a soft winey undertow and a long, clean sweetness, all preserved by a careful light roast.
Key Features
- Reserve Series limited lot - 200 g packs, small batch
- Anaerobic carbonic maceration, a first for our programme
- Wild berry fruit, winey depth and lingering sweetness
- Light roast for maximum clarity and aroma
- Roasted to order at our Dhaka roastery
Brewing Suggestions
Brew it as a pourover at around 94 C with a medium-fine grind to let the fruit unfold, or try a long-steeped French press for a rounder, jammier glass. Skip the milk - this lot is at its best black, and even better as it cools.
