Anaerobic Coffee

Order by Sunday at 11:59 pm EST for Wednesday shipment or by Tuesday 11:59 pm EST for Friday shipment.

Order by Sunday at 11:59 pm EST for Wednesday shipment or by Tuesday 11:59 pm EST for Friday shipment.

Order by Sunday 11:59 pm ET for Wednesday shipment or Tuesday 11:59 pm ET for Friday shipment.

A floral, tea-forward Ethiopian from Danche Washing Station in Gedeb, and an unusual one for how it is made: anaerobic fermentation, then washed. The sealed ferment builds the complexity while the washing step keeps the cup clean and light. Wild florals lead, peach iced tea sits in the middle, and…

This year's anaerobic natural from Esayas Beriso is a shade-dried heirloom from Oromia, Ethiopia and it's very silky & buttery. We taste grape soda, myrtle liquor and cashew nut from its texture. An amazing filter & espresso.

Tastes Like: Floral, Raspberry, Gamay Origin: Mario Arriba lot, Jaramillo, Hacienda La Esmeralda, Boquete, Chiriquí, Panama Variety: Gesha Producer: The Peterson Family Elevation: 1,650 masl Process: Anaerobic Natural with Cold Drying Abstract / Cup Profile This Gesha presents a lifted, aromatic…

We are excited to share our very first Vietnamese Coffea Liberica with you! It's unlike anything else in our lineup, and truly a one-of-a-kind coffee worth experiencing for yourself. We were drawn to this coffee because of the incredible story behind it, and we are eager to now share it with you.…

Tastes Like: Floral, Raspberry, Gamay Origin: Mario Arriba lot, Jaramillo, Hacienda La Esmeralda, Boquete, Chiriquí, Panama Variety: Gesha Producer: The Peterson Family Elevation: 1,650 masl Process: Anaerobic Natural with Cold Drying Abstract / Cup Profile This Gesha presents a lifted, aromatic…

This anaerobic natural processed coffee from Juan Peña hits all the marks we love about limited-oxygen fermentation. Expect a winey and fruity cup reminiscent of cherry, with a complex finish of honey and stone fruit. La Papaya has become a shining example of agricultural innovation and this is one…

Origin: Panama Region: Boquete, Chiriquí Farm: HiU Coffee – Finca Emporio Owner: Graciano Cruz Altitude: 1600~1700 masl Variety: Geisha Lot: Popo 2198 Crop: Picked in Jan. 2026 / Arrived in Jun. 2026 Process: Anaerobic Natural Notes: Juicy Peach, Summer Black Grape, Kumquat, Strawberry Candy

Origin: Panama Region: Boquete, Chiriquí Farm: HiU Coffee – Finca Emporio Owner: Graciano Cruz Altitude: 1600~1700 masl Variety: Geisha Lot: Popo 2198 Crop: Picked in Feb. 2026 / Arrived in Jun. 2026 Process: Anaerobic Honey Notes: Coffee Blossom, Perfume Lemon, Guava, White Apricot, White Peach…

Tastes Like: Valencia Orange, Dried Apricot, Black Tea Origin: Gaosanlin Coffee Farm, Menglian County, Yunnan, China Variety: Catimor Producer: Mīyánhǎntǎ (咪岩罕塔) Elevation: 1,400–1,600 masl Process: Anaerobic Honey About the Coffee This citrus-led cup moves from Valencia orange into the…

Origin: Ethiopia Region: Bensa, Sidama Station: Gonjobe Producer: Basha Bekele (2024 Ethiopia CoE Winner) Altitude: 2560‑2580 masl Variety: 74158 Crop: Picked in Dec 2025‑Jan 2026 / Arrived in Jun 2026 Process: Anaerobic Natural About farm： In 2021, Basha Bekele purchased his award-winning Gonjobe…

Yulissa's dedication to every stage of the coffee supply chain has established her as one of Bolivia's most respected young producers, a reputation further cemented after winning the 2024 Bolivian AeroPress Championship. Much of her harvest is purchased by local specialty buyers, making coffees…

A delicious anaerobic natural Ethiopian from the Bura Baturo Washing Station that is rich and very fruity with tasting notes of blueberries, strawberry, vanilla and stewed fruits. A very fun coffee!

Origin: Ethiopia – Sidama Farm: Elora Washing Station Producer: Eliyas Dukamo & Atiklit Dejene Altitude: 2400 m Variety: 74158 Process: Anaerobic washed We’re proud to present this beautiful lot, which we had the opportunity to purchase in its entirety. The Farm Elto Coffee is the vision of Eliyas…

Origin: Costa Rica Region: Poás Volcano, West Valley Farm: Volcan Azul Producer: Alejo Castro Kahle Altitude: 1650–1700 masl Variety: Geisha Lot: VA Nano lot Crop: Picked in Jan.–Mar. 2026 / Arrived in Jun. 2026 Process: Anaerobic natural About farm: The Spanish Castro-Jimenez family from Costa…

Origin: Ethiopia – Sidama - Bensa Farm: Alo Village - Main station Producer: Tamiru Tadesse Altitude: 2400 m Variety: 74158 Process: Mosto Anaerobic Natural Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi. Driven by a belief that great coffee should never be…

Coffea Circulor Ethiopia Konijo Natural NX The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin, with a high nutrient-holding capacity for clay minerals. Yirgacheffe is part of the Sidama in southern Ethiopia. Because its exquisite coffees are…

Origin: Ethiopia Farm: Gesha Village Oma block Altitude: 1931-2040 m Variety: Gesha 1931 Process: Anaerobic Natural Located in the Bench Maji region of Ethiopia, Gesha Village is one of the most renowned coffee estates in the world and plays a vital role in preserving the origins of the Gesha…

Coffee from Illam is grown on steep hillside farms by smallholder producers, where coffee is often cultivated alongside tea, cardamom, and subsistence crops rather than on large estates. Introduced only in the mid-20th century, Nepal remains a tiny, emerging coffee origin focused more on quality…

Tastes Like: Valencia Orange, Dried Apricot, Black Tea Origin: Gaosanlin Coffee Farm, Menglian County, Yunnan, China Variety: Catimor Producer: Mīyánhǎntǎ (咪岩罕塔) Elevation: 1,400–1,600 masl Process: Anaerobic Honey About Gaosanlin Gaosanlin Coffee Farm is located in Shangxia Laogaozhai, Mangxin…

“One word: Bonbonnière. " Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 93.00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Short roast, low front up heat that declines. Medium level of energy…

“As a producer of fine coffees, my focus is to be creative, disciplined and consistent.” Jamison Savage Producer, Savage Coffees, Panama QUALITY 94.50 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care.…

An Experimental Natural Rwandan coffee from Gasharu farms. This new harvest is cleaner than last year with notes of ripe and tropical fruits and cocoa nibs.