The Maillard Project

5th Birthday T-shirt

Name: 5th Birthday T-shirt
Brand: The Maillard Project
Price: 40.0 AUD
Availability: InStock

$40.00 AUD

Sale Sold out

Color Green Beige

Size S M L XL

Product variants

Quantity

5 years strong. One tee. A whole lot of memories.💚💫

Celebrate the journey with our exclusive 5th Birthday T-shirt.🎂

Brewing Guide

Espresso

Ratio: 1:2

Dose: 20g

Extraction: 40g

Extraction Time: about 24-26 sec (on La Marzocco)

Temperature: 93°C

Best used: Aged after 10 days from roasting

Filter

Brew Guide for Pour Over

Shipping

Standard post - Every order is subject to a $13 AUD standard postage fee.

All orders will be shipped within 1 to 3 business days

View full details

1 3

1 2 3

Mosto Natural Process

The Mosto Natural Process is an innovative and experimental coffee fermentation technique that explores new ways of enhancing flavor while embracing sustainability. At the heart of this method is mosto—a naturally sweet and aromatic liquid that forms during the early stages of dry fermentation, when coffee cherries begin to break down and release their juices. This effervescent must is rich in sugars, fruit acids, and aromatic compounds, making it a powerful agent for introducing complexity into the coffee's final flavor profile. By using this liquid to ferment a fresh batch of coffee cherries, producers are able to transfer some of the unique characteristics—such as fruitiness, florality, and sweetness—from one coffee to another.

In practice, the mosto is collected from previous fermentation batches, often from expressive varieties like Geisha, which are known for their vibrant and delicate profiles. The new batch of cherries is then fermented under anaerobic conditions, where oxygen is removed and carbon dioxide is retained, creating a controlled environment that intensifies flavor development. The fermentation is monitored closely until the pH reaches around 4, ensuring a safe and stable process. Once complete, the cherries are thoroughly washed and dried on raised beds. The result is a coffee that is not only clean and bright but also layered with unique notes that reflect the influence of the reused must—offering an elevated sensory experience with extra depth and clarity.

What sets the Mosto Natural Process apart is its commitment to both flavor innovation and environmental consciousness. Traditionally, by-products like honey water and leachates—liquids produced during the washing and fermentation stages—can contribute to severe water pollution when released untreated, stripping oxygen from rivers and harming aquatic ecosystems. In contrast, this method repurposes those by-products, reducing environmental contamination by up to 90%. By transforming waste into a flavor-enhancing resource, the Mosto Natural Process represents a meaningful step forward in the evolution of specialty coffee processing—one that prioritizes both exceptional cup quality and a more sustainable future for coffee production.

Button label

We are roasting with the 7kg Loring roaster in the shop which provides an efficiency and control of the quality, as the automated controls allow us to concentrate on creating the best coffee by releasing green beans from the hopper and precisely controlling the burner.