Quarrelsome Coffee

As a testament to sourcing coffees with unique approaches to fermentation, we’ve been eager to release this Koji-processed lot from . Koji is a type of mold more technically referred to Aspergillus Oryzae, which has been used for a millennia in traditional Japanese cooking. Over the course of the fermentation process, Koji spores create an enzyme called amylase, which effectively converts starches into fermentable sugars, ultimately resulting in coffees with a structured sweetness, tropical and berry-like fruit tones, and a subtle umami quality.

Now available on brew bar and in 12 oz retail bags — please note, we will be releasing a very limited amount of bags each week. The fresh roast always hits the retail shelf Tuesday afternoon 👌

You may be as deeply obsessed with this coffee as we are - the Ayele Fulasa, Ethiopia came to us a couple of months ago and we thought it was about time to formally introduce it. Scroll through above to find out more about this superb coffee.

Roasting our last batches of 2023— we’re extremely grateful for the support and opportunity to serve great coffee to wonderful people in this first year!

We’ll be serving coffee from 7a-1p tomorrow, 12/31, and will be closed 1/1.

Cheers to a wonderful New Year 🎉🎆

We're excited to announce that our branding team is a finalist in the 2023 Design Awards for Outstanding In-house Design Team. Kyle and Dexter are affectionately referred to (by themselves) as “The Art Department" and they're responsible for nearly every facet of our brand design. Please THROW A VOTE for our guys at Quarrelsome Coffee!

https://sprudge.com/sdavote