Brazil Mogiana
$32.00
Nutty, chocolate, and dried fruit. A classic natural process from Mogiana's rich volcanic soils.
| Origin | Brazil, Mogiana |
| Process | Natural |
| Roast | Medium-Dark |
| Notes | Nutty, Chocolate, Dried Fruit |
Specialty Coffee — Freshly Roasted
Anaerobic
Controlled Fermentation. Elevated Flavor.
Controlled fermentation. Elevated flavor.
Fermentation as craft. Roasting as calibration.
Every lot is engineered — sealed environments, measured temperature, a roast profile dialled in for the bean in front of us. Precision is the shortcut to flavor.
36–120h
Fermentation window
Each lot dialled to its own window — shorter for floral, longer for funk.
40+
New flavor compounds
Scientifically proven — aromatic molecules unlocked only through anaerobic, oxygen-free processing.
±0.5°C
Temp profile
Monitored through the full cycle — consistency is the baseline.
48h
Calibrated roast
Small-batch, roasted to order and shipped within two days.
The current roast · small-batch, roasted to order
Our coffees, lot by lot.
Fermentation shapes every coffee. We source lots where it's controlled with intention — and roast each one with precision. Every bag ships within two days of roasting.
Panama Boquete
$44.90
Geisha varietal, floral and bergamot notes. Extended 96h anaerobic fermentation.
| Origin | Panama, Boquete |
| Process | 96h Anaerobic Natural |
| Roast | Light |
| Notes | Floral, Bergamot, Cocoa |
Costa Rica Honey
$32.00
Caramel, stone fruit, and citrus from a 48h anaerobic honey process at high elevation.
| Origin | Costa Rica |
| Process | 48h Anaerobic Honey |
| Roast | Medium |
| Notes | Caramel, Stone Fruit, Citrus |
Colombia CGLE
$32.00
Sudan Rume varietal. Cherry, dark chocolate, and rum from precision anaerobic washed processing.
| Origin | Colombia, Huila |
| Process | Anaerobic Washed |
| Roast | Medium-Light |
| Notes | Cherry, Chocolate, Rum |
Ethiopia Sidama
$32.00
Heirloom varietal, ~1800m altitude. 72h anaerobic natural revealing exceptional complexity.
| Origin | Ethiopia, Sidama |
| Process | 72h Anaerobic Natural |
| Roast | Medium |
| Notes | Cherry, Porto, Plum |
Our Philosophy
Fermentation as Craft
We believe that controlled anaerobic fermentation unlocks flavor profiles impossible to achieve through conventional processing. Each lot is meticulously calibrated — from cherry selection to fermentation duration — to reveal the full potential of every origin.
Transparency, producer to cup
Meet the producers.
We source from farms doing the hardest work — experimental fermentations, varietals pushed to their limits, microlot discipline. Every bag names the hands behind it.
Ethiopia · Sidama
Mesai Cooperative
Heirloom · 1,800m · 72h anaerobic natural
Fourth-generation growers working volcanic soil near Bensa — cherries are sealed for three days to build jasmine and stone-fruit intensity before drying on raised beds.
Read the lot storyColombia · Huila
Finca La Calibradora
Sudan Rume · 1,950m · Anaerobic honey
A single-farm microlot from Andrés Ortiz — experimental varietal and extended fermentation combine for red-berry sweetness and a lingering cocoa finish.
Read the lot storyThe Process
Want to go deeper? Two doors.
From the journal
Dispatches from the farm, the environment, the roastery.
Fermentation
Inside a 72-hour anaerobic ferment in Sidama.
How sealed environments, gas exchange, and cherry selection combine to push a Heirloom lot toward jasmine, peach, and a touch of red wine.
Roasting
Why we calibrate every roast to the bean, not the brand.
Origin
Sudan Rume in Huila: the varietal that rewards patience.
Brewing
Dialling in a V60 for anaerobic naturals.
What People Are Saying
Loved by Coffee Enthusiasts
Ethiopia Sidama Anaerobic Natural
The Ethiopia Sidama completely changed how I think about coffee. The blueberry notes are unreal — it tastes like coffee at the top of its range.
The Double Shot — Subscription
The subscription is a game-changer. Every two weeks a new origin shows up and it's always a surprise. Last month's Panama Geisha? Unreal. My mornings have genuinely never been better.
Colombia 72h Anaerobic Natural
I ordered the Colombia 72h Anaerobic Natural Pink Bourbon on a whim and it blew me away. The fruit complexity is like nothing I've had before. Already reordered.
Costa Rica - 36h Anaerobic Honey
I've been into specialty coffee for years — Anaerobic still caught me off guard. The Costa Rica had this caramel-meets-citrus thing that I've never tasted in a honey process. Only reason for 4 stars: I wish they had bags bigger than 10oz.
Brazil Mogiana Natural
Added the Brazil Mogiana to round out my order — just a classic natural, as I wanted a solid daily drinker alongside the anaerobics. It's honestly great on its own. Rich, chocolatey, no gimmicks.
Peru Gesha Anaerobic
Bought the Discovery Set as a small gift for my partner. We both fell in love with the Peru Gesha — the jasmine and tropical fruit notes were incredible.
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