Flavor Project Familiar coffee

Familiar coffee. Unexpected possibilities.

Coffee is an everyday ritual, with endless possibilities in the cup. At Wave, we value classic lots and the character that makes each one distinctive. Sometimes, curiosity takes us beyond the familiar.

Flavor Project brings together experimental coffees created by our team. Every experiment starts with a quality coffee from our current lineup — never a cheaper lot selected to hide behind added flavour.

Our aim is to explore, not disguise: to highlight the coffee’s character and create a new tasting experience. Only experiments that pass our quality-control process reach the shelf.

Barrel-Aged Coffee 

Coffee, oak and a little curiosity.

The idea began during a visit to a winery. As we learned about winemaking and the role of barrel ageing, we started wondering how the character of sweet wines — particularly Port and Moscatel — might work with coffee.

Further research showed us that we were not the first to ask the question. Although we found relatively few examples of coffee aged specifically in former Port barrels, the idea felt worth exploring.

Our trials supported that initial intuition. The coffee developed a pronounced sweetness, a delicate Port-like aroma, subtle spirit-like notes, and layers of oak and barrel character — all while retaining a sense of balance.

For us, this remains an ongoing experiment, not a fixed formula. We closely monitor how the green coffee changes during its time in the barrel. Every day, we record the temperature and humidity both inside the barrel and in the surrounding environment, along with the density and moisture content of the green beans.

These measurements help us follow each lot’s development. Tasting helps us decide when it is ready.

Every barrel has its own history, and every lot follows its own course. We can record the conditions and refine our approach, but we cannot turn back time. Each release captures a particular moment — and no two are exactly alike.

Juicy Method 

A different route to flavour. Openly shared.

How can you tell whether an unexpected flavour comes from infusion or from a complex fermentation process?

It is an interesting question, without a simple answer. For our own coffees, we choose to be clear about the process.

With Juicy Method, our aim is to highlight or enrich the natural flavour character of a specific lot — not replace it. We start with the coffee, then explore how carefully selected aromatic elements can work alongside its existing qualities.

We use certified natural CO₂ extracts produced in Germany. Our supplier supports each batch with laboratory quality control and traceability documentation, including the source material and its country of origin.

We incorporate these extracts through our own vacuum-infusion method, developed to bring a new dimension to the cup while keeping the coffee at the centre.

Each release is an exploration of that balance: the character of the original lot, an added aromatic layer, and a tasting experience that invites you to reconsider what coffee can be.

Explore the releases  

Our coffee selection will be available soon.