Anaerobic and Fermented Coffee Beans

Colombia — Cata Reserva Year 2 Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation. The cherries were then pulped to remove the mucilage, before undergoing four days of sealed fermentation with coffee mosto – sugars from previous fermentations – and panela, an unrefined whole cane sugar. This controlled approach encourages a thorough fermentation while avoiding unwanted alcohol-like flavours.

A Castillo co-ferment from Jairo Arcila in Quindio, with strawberries introduced during anaerobic fermentation. The result is bright and fruit-forward, with strawberry, Turkish delight, and a juicy finish.

Ethiopia — Gatta 168 Hour Anaerobic Provenance The penultimate release in our 10-Year series, and a glimpse into the future of Ethiopian coffee. This Gatta lot pairs the vibrant fruit character of Sidama with a more experimental approach to processing. A 168-hour cold fermentation opens up new possibilities for flavour, while retaining the qualities that make Ethiopian coffees so distinctive. Explore our full 10-Year series. Process Ripe cherries are harvested, before being sealed in GrainPro bags and submerged in tanks of cold water for 168 hours. Once fermentation is complete, the cherries are transferred to raised African beds to dry, resulting in a clean and balanced cup bursting with vibrant fruit. This process has evolved from an early experiment at Gatta, where the sealed bags were placed directly in the river, with cold water flowing over them throughout fermentation. The approach was refined for this lot, using water-filled tanks to maintain the low temperatures needed for the extended fermentation. It’s an early step in Daye Bensa’s exploration of longer, controlled fermentations. And with a cherry colour sorter, stainless steel tanks and dark drying room now in place, there’s plenty of scope for further experimentation in future harvests. A peek at the possibilities ahead for post-harvest processing in Ethiopia.

An anaerobic natural Indonesian coffee from the Ijen Highlands, produced by Kevin and Kenny Soewondo with blackberry, whiskey, and orange notes.

A carbonic maceration coffee from Myanmar produced by an all-female workforce, with honeyed texture, raspberry acidity, and a lychee finish.

A Colombian blend of Gesha and Sudan Rume from Inmaculada Coffee Farms, combining floral aromatics with sweet, spiced depth through careful drying and carbonic maceration.

A Gesha from Elida Estate in Panama, showing fresh fruit acidity, vivid florals, and the aromatic clarity associated with the Lamastus family farms.

A carbonic maceration Gesha from Finca Deborah in Panama, elegant and vibrant with delicate florals, botanical aromatics, winey acidity, and a syrupy texture.

Our latest Colombian masterpiece is yet another release from the famous Inmaculada Coffee Farms and their 'Fellows' project in Huila and Cauca. This project with partnering farms which began in 2022 not only allows them to preserve the distinctive quality of the coffees but also expands the Inmaculada portfolio with exotic varieties that they might not grow themselves. With this project they are actively contributing to improving the livelihoods of partner coffee growers and strengthening their agronomic and processing practices in these regions. We first tasted a range of Inmaculada coffees at an event in 2025 and they were exceptional coffees. These are not generally accessible in the UK but luckily through our import partner DR Wakefield we were able to purchase two particular gems which were both amazing. We wanted more, and luckily we had the pleasure of hosting Jorge and Juan Pablo from Inmaculada on our stand at this year's World of coffee event in Brussels. They'd brought with them some stunning coffees to brew including a Bourbon Aji, which is also known as 'Pepper or Chilli Bourbon'. The plant has a distinctive pepper like aroma as the coffee cherries are picked, hence the “Aji” name (Aji is the south American word for chilli peppers). It was quite special so we immediately booked some and hey presto.. it was milled, packed and shipped to be here at Crankhouse within a couple of weeks. Research performed by plant geneticist Dr. Christophe Montagnon has shown that Bourbon Aji is not actually a Bourbon at all (just like Pink Bourbon), but a descendant of the Ethiopian landrace coffee group. It's the first time we've had this particular variety in the roastery but not the first time we've heard of it. It's one of the new 'exotic' varieties that has come out of the Huila region of Colombia. Inmaculada is based in Santiago de Cali, Valle del Cauca, Colombia and they process the Fellows partner coffees through their own state of the art mill for quality and consistency purposes. This Bourbon Aji is processed as a washed coffee with a short anaerobic fermentation after depulping. For us it has some tropical notes, with a juicy citrus acidity and a sweetness that reminded us of dry vermouth. It's a complex cup for sure.

An anaerobic washed Geisha from Wilder Lazo at Bella Alejandria, named Lady Geisha after his wife Laidy. Passionfruit, honeysuckle and bergamot notes show the delicate fruit and floral character of this competition-level lot.

A funky anaerobic natural processed lot of local landrace and JACR 74110 and 74112 varieties produced by Bette Buna at their Megadu site in Guji region. Jammy body, blueberry jam, honey & mango Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own.

Ethiopia - Anoxic Natural (+Kickstart) 74112,74110, Wild Guji Megadu Filter Roast Coffee Melon, Kiwi, Strawberry

A thermal shock washed Colombian filter roast from Edinson Argote, layered with raspberry, candy floss, apricot, and white chocolate.

A thermal shock washed Colombian filter roast with Chiroso character, combining apricot jam, lime, peach oolong, and rose.

An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.

An anoxic honey processed Indonesian filter roast with cola sweetness, wine gum fruit, and soft spice.

An Ethiopian anoxic natural filter roast with tropical passionfruit and dried mango notes balanced by dark chocolate depth.

Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose

An anoxic natural Rwandan filter roast with strawberry, blackberry jam, and a cardamom finish.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Bolivia: Pedro Flores, Mosto Washed Think delicate, sweet white peach and a little pop of white grape. A twist of lime to it and a sprinkle of white sugar sweetness makes this a sweet but elegant coffee. This is the second lot of single origin coffee beans we sourced from Pedro Flores this season. The first, released earlier this year, was a Dry Fermented Washed coffee, this lot makes a beautiful comparison by taking the same crop of Caturra and Catuai coffee cherries and processing them via the Mosto Washed method. Two very different approaches to Washed processing for two delicious Bolivian coffees. Pedro’s Farm Pedro Flores’ farm is in the small colonia of Villa Rosario, a short drive east of Caranavi city. The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means "high place" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the "Coffee Capital of Bolivia" for its ideal growing conditions and over 13,000 hectares of plantations. Pedro has about 2 hectares of land spread across a ridge at 1,500 metres above sea level. He’s very aware of how the plants respond differently depending on the different microclimates they experience on one side from the other. He’s part of the Sol De La Mañana project, run by our Bolivian coffee exporting partners Agricafe. The program provides training in specialty coffee agronomy to small producers. Through this, he’s learnt to replant his land and manage his coffee plants more methodically to get both quality and consistency. Looking To Tomorrow Meaning “The Sun of Tomorrow”, this program supports small local coffee producers to increase their long term efficiency and quality of production so that they can better grow sustainable coffee beans. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill - Buena Vista - in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the best quality for the coffee. In Bolivia, even a small portion of the coffee harvest earning less than a good speciality coffee price would be devastating to the producers. To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol De La Mañana program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass but ensures great quality coffee. The downside is that for each delivery of cherries from the Sol De La Mañana producers in Bolinda, the lots are often too tiny to process separately and so it’s common for coffee from these smallholders to end up as blended lots which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single origin coffees like this one from Pedro. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, "It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed". Juicy Juicy Mosto The meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptionally high quality coffee - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must. Once the fresh cherry is delivered to Buena Vista mill, it goes through a de-pulper to remove the skin and fruit pulp from the seeds. Starting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the fresh coffee beans submerged in this mosto juice. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. After fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage, then taken to raised drying beds where it slowly dries to the optimal moisture content. To dive into Mosto coffee processing in more detail, check out our blog article here: https://ozonecoffee.co.uk/blogs/coffee-processing-explained/what-is-mosto-processing Traceability Country: Bolivia Department: La Paz Region: Caranavi Town: Copacabana Colonia: Villa Rosario Producer: Pedro Flores Farm size: 2 hectares Elevation: 1,500 m.a.s.l Variety: Caturra & Catuai Processing method: Mosto Washed Cupping Scores Cupping Notes: White grape, white sugar, lime. Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium dark - here's why this one goes darker than you might expect. The mosto process builds an unusual amount of sweetness into the coffee long before it reaches us, fermented in the must of its own cherries rather than plain water. That sweetness gives us room to work. So we take it through the gap between the cracks, developing slowly, then push to the edge of second as the roast finishes. On most delicate coffees that would be a mistake. Here the white peach and white grape hold their nerve, the lime twist survives, and the extra time only deepens the sugar.

Bolivia: Trapiche, Bourbon, Mosto Washed You'll find juicy blackcurrant cordial and a spoonful of brown sugar in this cup which finishes with chunky bourbon biscuits for a truly chuggable mug. Trapiche's name was inspired by a vineyard of the same name in Argentina that Pedro visited before setting up this new farm in 2016. He and his family love good wine and have drawn on this when developing the design for this land. The word “Trapiche” originally refers to a type of mill made of wooden rollers used to extract juice from fruit such as grapes or olives. The coffee we have from Trapiche this season is a Mosto Washed Bourbon. A Lesson in Good Coffee All of the Bolivian coffees that we have at Ozone come to us via the Rodriguez family at Agricafe. The coffee that they export to us originates either from smallholder farms participating in their sustainability program, Sol de la Mañana, or from their own Fincas Los Rodriguez farms. The Trapiche farm is located in the Samaipata region of Bolivia. Pedro Rodriguez and his family also own a handful of other farms in the area: Floripondio, El Fuerte and Samaichacha and a whole host of other farms further afield in Bolivia, such as La Linda and Alasitas, that a lot of you will also be familiar with. Daniela and Pedro bought land here to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. The Fincas Los Rodriguez farms are used to teach other local producers as a good example of modern agronomy, pruning techniques, layout etc. It's essentially a place to say "Hey, come look at what we're doing" and show off all of the modern work that gets you better production and more efficient systems. The Rodriguez family are continuously looking for inspiration from other coffee-producing countries and from other industries such as winemaking - Trapiche is an example of this winery inspiration in action. The farm is a truly amazing place and the team have designed it to look and function like a vineyard, using those methodologies to refine their coffee production process. This is particularly fitting as Samaipata is an up-and-coming wine region within Bolivia, with several small vineyards located only a short distance from Trapiche. Samaipata The farm has been operational since 2016 so it's still relatively young (coffee trees take around 4 years to mature enough to begin producing cherries) but the results from the first few harvests are very exciting. Samaipata isn't a traditional coffee-growing region but it's one that the Rodriguez family have pioneered. The climate of the Samaipata region is temperate, semi-dry in the winter months, and mild with an average annual temperature of 19.9°C. During the winter months, cold fronts called Surazos come from the Argentine Pampas and enter the plains and valleys of Santa Cruz, these cold winds combined with the altitude can reach temperatures below freezing. In the summer the days are warm and the nights cool, this variation in diurnal temperature causes the cherries to take a longer time to ripen and their mucilage becomes very thick. The local soil contains a lot of magnesium, which is great for growing coffee and means that the coffee plants are less susceptible to roja, or other fungi. All of these factors contribute to a very unique taste profile. What is Mosto Washed Processing? The meticulous processing carried out at the Rodriguez mill manages the fermentation, depulping and drying processes to ensure exceptional quality - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must. Starting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. To dive into Mosto coffee processing in more detail, check out our blog article here. Traceability Country: Bolivia Region: Samaipata Department: Santa Cruz Farm: Trapiche Altitude: 1,667 m.a.s.l. Producers: Fincas Los Rodriguez Variety: Bourbon Process: Mosto Washed Roast Information Medium to Medium DarkKeep the pace steady and push through first, through to the end of the gap and just the first pops of second once the roast is cooling. Cupping Scores Cupping Notes: Blackcurrant cordial, bourbon biscuit, brown sugar. Cup of Excellence Cupping Scores Clean Cup: 7/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 7.5/8 Correction: +36 Total: 88/100 If you'd like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cupping Scores Actually Mean?"

Don Eli Anaerobic Natural Varietal – Red CatuaiPreparation – Anaeorbic NaturalLocation – San Marcos, TarrazuAltitude – 1900-2000 maslImporter - Horsham Coffee Roaster We are super excited to be sourcing our Costa Rican Tarrazu coffees directly. We source our Costa Rican coffees directly in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020. This is a natural processed microlot harvested from Catuai trees at and processed at the Don Eli micromill. Coffee was hand-harvested from trees at high altitudes on the farm named El Naranjo. Coffee was fermented for 48 hours in sealed tanks and then moved to raised tables to be dried. During the drying process the coffee is monitored to ensure even drying and turned regularly. This process has created a vibrant coffee full of character. Tasting notes include tropical fruit, pineapple, molasses like sweetness and rich dark chocolate body. for more information please go to horshamcoffeeroaster.co.uk

FARM: São Mateus REGION: Patrocino, Cerrado ALTITUDE: 950 MASL VARIETAL: Yellow Bourbon PROCESS: Anaerobic Natural FLAVOUR NOTES: Purple Fruits, Milk Chocolate, Raspberry Compote Lucas Alves do Nascimento represents the second generation of a family deeply connected to coffee production in Patrocínio, Minas Gerais. Building on foundations established by his father, Mario Alves do Nascimento, in the 1940s, Lucas has spent more than forty years developing Fazenda São Mateus while continuing a family tradition that spans generations. The farm has always balanced productivity with quality, continually investing in infrastructure, technology and process improvements to ensure consistency from harvest to harvest. This long-term approach has helped establish São Mateus as a respected producer within the region. More recently, the arrival of a new generation has brought fresh energy and perspective to the farm. Alongside maintaining the family's commitment to reliable, high-quality coffee production, there has been an increased focus on specialty coffee and meeting the evolving expectations of today's coffee drinkers. The result is a farm that combines decades of experience with a forward-looking approach, demonstrating how tradition, innovation and family succession can work hand in hand.