by process

anaerobic coffees

anaerobic process is the most modern, most polarising thing happening in specialty coffee: cherries sealed in oxygen-free tanks before drying, pushing fermentation into territory the cup never reached before.

what is anaerobic-process coffee?

anaerobic fermentation seals the coffee cherries in airtight stainless tanks for 24 to 240 hours before the normal drying step. without oxygen, a different set of microbes runs the fermentation, building lactic and malic acid plus volatile aromatics that survive into the roasted bean.

what does anaerobic-process coffee taste like?

anaerobics taste loud. tropical fruit (pineapple, mango), boozy notes (rum, whisky barrel), candy sweetness, sometimes a fermented funk that reads like cider or kombucha. on a good lot the structure stays clean under all that intensity; on a bad lot the funk takes over.

why does anaerobic-process coffee matter?

anaerobic processing is the technique that let competition baristas score 90+ on coffees that used to peak at 87. it expanded the flavour ceiling of what arabica can produce. it is also the process most likely to divide a cupping table: some drinkers find the funk addictive, others find it overwhelming.

what should you look for in anaerobic-process coffee?

look for a clearly stated fermentation time, a named producer, and a roaster whose other coffees you trust (anaerobic is unforgiving). colombia, costa rica, and brazil are the most consistent origins. if the bag says only "experimental" without details, the lot is usually a copycat, not a deliberate ferment.

anaerobic coffees

what is anaerobic-process coffee?

what does anaerobic-process coffee taste like?

why does anaerobic-process coffee matter?

what should you look for in anaerobic-process coffee?

Lot 5

Excelsa Naturals - 110Hrs Sequential Fermented

Guariroba Geisha - Brazil

Wilton Benitez - Ultrasonic SL28

Wilton Benitez - Ultrasonic SL28

Caminos del Inka

PANAMA Altieri & Coffea Circulor Yuyi Typica Natural Geisha Macerated NMX

YEMEN Waya Carbonic Maceration CMX

Jumay, Guatemala, Anaerobic Natural

【NEW】Colombia Cauca El Paraiso "Letty"

【NEW】Colombia Huila El Diviso "Ombligon"

【NEW】Ethiopia Sidama Elto Hamasho

Kenya - Rui Ruiru AA Natural Anaerobic

Honduras Nelin Guzman Anaerobic Natural

Ethiopia Halo Beriti

Ethiopia Ayele Tulu

Rwanda Urugori

Rwanda Urugori

Uganda Sironko

Kaleidoscope 5 - Cherry Cola

Jairo Arcila - Blackberry 100g - LIMITED

Elora 48hr Anaerobic, Elto - Ethiopia - Limited

Ana Sora - Natural Anaerobic - Ethiopia - 100g - Limited

414 Brazil Guariroba FRUITY Lot

708 Colombia Aroma Nativo Pink Bourbon

415 Brazil Guariroba LIMITED RESERVE B

723 Ecuador Eliza Geisha

430 Colombia La Mina Caturra

Peru - Mirelly Gomes

Colombia - Alberto Calderon

Ethiopia - Benti Nenka

Gesha Village - Lot 26/E-24 Oma Anaerobic Natural

Gesha Village - Lot 26/E-25 Surma Mossto Anaerobic Honey

El Salvador, Miramar, 200 g

Sao Silvestre

Cherry Pie — Drip bag

Lamastus Finca Elida ASD Washed Gesha by Lamastus Family, Panama

Ninety Plus Red Room Gesha Panama

HENDRA ECLIPSE

Obadiah - Flòr

La Providencia – Papayo

Gasharu – Red Bourbon

other processes

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