Skip to product information
1 of 1

'Frog In Boiling Water' | DIIV X Fuzz

'Frog In Boiling Water' | DIIV X Fuzz


We are pleased to present our 16th installation of the Fuzz Artist Series; a recurring, collaborative project highlighting exceptional coffees and unique creatives.

For this iteration we are elated to join forces with Brooklyn based shoe-gaze rock band DIIV, whom are back and better than ever with their fourth studio album, “Frog in Boiling Water”.  Produced by Chris Coady (Beach House, Slowdive, TV On The Radio, Yeah Yeah Yeahs) , the record was a strenuous four year effort  that challenged the group professionally, personally, and artistically., The result is a sound that stretches well beyond territory they've explored in their previous works.

The album title is a reference to a “Boiling Frog” in Daniel Quinn’s The Story of B.  The band explains “If you drop a frog in a pot of boiling water, it will of course frantically try to clamber out. But if you place it gently in a pot of tepid water and turn the heat on low, the frog will sink into a tranquil stupor, exactly like one of us in a hot bath, and before long, with a smile on its face, it will unresistingly allow itself to be boiled to death.”

The sound and lyrical themes of the record are well suited for this metaphor. A heavy catharsis drenches listeners as vocalist Zach Smith delivers hauntingly beautiful lyric. Lines such as “I say I'm not afraid, I’ve lived through pain, I’m learning to see through everything” penetrate deep as they float atop a lush wall of fuzzed out reverb and simple but effective groove. Conflicting feelings of sadness, pain, and comfort wash over listeners like a warm bath. Start to finish, this is a truly beautiful record that positions itself to stand the test of time.

For the coffee we've sourced an extremely complex and unique anaerobic honey processed from the Tarazzú region of Costa Rica.

The Honey processing method started in Costa Rica but has since spread to other countries across the globe. In this process some or all of the mucilage of the coffee cherry – aka coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter profile than washed coffees.

The Anaerobic process begins with selection of handpicked mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.

At the mill, the coffee is depulped and put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor.

This particular coffee exhibits fantastically sweet notes of berry, a subtle spice, and a prominent florality that shines both on the nose and in the cup. 



Costa Rica Tarazzú Jaguar Anaerobic Honey

Region: Tarazzú, Costa Rica

Notes: Berry, Cinnamon, Rose Hips

Producer: Luis Eduardo Campos, Cordillera del Fuego and San Diego Mill

Process:  Anaerobic Honey

Variety: Caturra, Catuai

Altitude: 1200-1750 masl

Whole Bean Coffee


This product is a Pre-Order. Orders will ship mid June.

Regular price $22.00 USD
Regular price Sale price $22.00 USD
Sale Sold out
View full details