Anaerobic
Fermented in sealed tanks without oxygen. Produces wildly expressive, sometimes polarizing flavors.
Anaerobic processing ferments coffee cherries (or just the mucilage-covered beans) in sealed, oxygen-free tanks. Without oxygen, different microbes do the fermentation work, producing compounds you don't get in open-air processing.
The signature anaerobic profile is intensely expressive and unusual: bubblegum, lychee, tropical fruit, wine, and sometimes savory or fermented notes that some drinkers love and others find too much.
Anaerobic is a relatively new specialty processing method, popular with experimental producers and competition baristas. Approach with curiosity, not expectation.
40 coffees in the catalog →