The Fluffy Experience Coffee
The Fluffy Experience by Fred Schneider is a nod to his cover of Gloria Balsam's single, "Fluffy." Not many have heard it, but the few that have will never forget it. You can't get more punk rock than Fluffy. It's a love song about a dog. You will legitimately (and paradoxically) love this song, the coffee, and the cause—which is to find forever homes for all dogs and cats. For those you don't know Fred, he is the frontman of The B-52s and an animal rights activist—and this coffee has a special place in his heart.
Our cause coffees are available in three roast levels, and one decaf.
Light roast = (Africa) Delicate, winey, and floral
Medium roast = (South America) Organic, naturally sweet and clean, with a smooth nutty finish
Dark roast = (Southeast Asia) Bold, earthy, herbal, and spicy
Decaf Swiss Water® processed = Organic, rich, and smooth
To learn more about Breyting coffees, click down below.
Our light roast features high-altitude 1800 +MASL (meters above mean sea level)coffees from Africa: including Ethiopia, the Ivory Coast, Kenya, and Rwanda. The roasting style leans toward a shorter overall process, more delicate flavor development, and a drop temperature of 405-420 degrees. The process preserves much of the coffee’s natural sweetness, floral complexity, and creamy body, rendering a crisp, juicy cup that can be happily enjoyed with nothing added.
Our medium roast features medium-to-high altitude coffees from South America and Mesoamerica: including Brazil, Colombia, Costa Rica, Ecuador, and Peru. Medium altitude coffees tend to grow faster, and have larger, less-dense seeds, and feature a more immediate flavor profile. We generally find the sweet spot to be a medium length roasting technique, dropping at 425-435 degrees. The process highlights spice notes, artisanal chocolate, and hints of baked fruit—along with a smooth, long, nutty finish to the cup. The MEDIUM also works remarkably well as a shot of espresso.
Our dark roasts are coffees from Southeast Asia, predominantly East Timor and Indonesia. Many areas in this region, especially the islands of Sumatra and Sulawesi, employ a signature processing technique calledGilingBasah(or “wet hull”) to de-pulp the coffee cherries, resulting in a robust, earthy, full-bodied flavor with less acidity and sweetness. Roasting these coffees longer and darker tends to make them peak in complexity and really come into their own. We generally roast coffees from this region for 13-14 minutes with a drop temperature of 440-450 degrees.
Our decaf features only Swiss Water Processed (SWP) coffee beans, which uses no chemicals of any kind and leaves only trace elements of caffeine in the coffee. We roast our decaf to a medium/dark roast level with the same care and attention to detail as all of our coffees.