What is Anaerobic Coffee and Why Does It Matter?
What is anaerobic coffee?
Anaerobic coffee is coffee fermented in a sealed, oxygen-free tank before it's dried. Cutting off oxygen changes which microbes drive fermentation, and that's what gives these coffees their fruitier, more intense flavors — often compared to wine or tropical fruit.
How the process works
After picking, the cherries go into airtight tanks fitted with one-way valves — the same kind on our retail bags — that let gas escape without letting oxygen back in. The producer controls temperature, pH, and time closely, because small changes swing the final flavor in a big way. The payoff is a cup with character you can't get from a standard washed process.
An anaerobic coffee we loved: Ethiopia Gera
One of our favorites was Ethiopia Gera, an anaerobic natural with notes of watermelon, sweet blueberry, and red wine. It was a hit with our community and a good example of how far this process can push flavor.
On the bar now: Guava Banana
Our current anaerobic coffee is Guava Banana from Tolima, Colombia, with notes of lime, guava, and banana. We brew it as a pour-over and as cold brew. Shop Guava Banana.
