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.

Brothers Kevin & Kenny Soewondo started their coffee careers by opening a café in Surubaya, the largest city in East Java. As they grew they started a roastery. This piqued their interest in coffee processing and it wasn’t long before they were renting old rice processing and drying stations and using them to process their own green coffee. Buying cherry from farmers living and working around Mt Ijen. The majority of the farmers here are Madurese, their grandparents having come from the Madura island. The cherry once sorted via an optical sorter goes through a 2 day Anaerobic Fermentation. Cherries are dried, hulled then another round of sorting.

Although coffee has been in Myanmar since British colonialists introduced it in the 1800s production remained small scale until the late 1990s when the state strived to replace opium production with other crops. Production on scale was established in 2005 with the first speciality coffee from Myanmar arriving in Europe in 2017. This coffee is the result of a project started by Su Nandar Linn and Thi Ha Gyawalie with the specific purpose of championing women producers. Working with Pa-O and Danu communities, they have built an entirely female workforce collaborating with 400 female producers. This lot is a carbonic maceration honey. Made up from the harvest of 51 farmers in the Nwar Ban Gyi village. Cherries are placed in fermentation tanks with Carbon Dioxide ferment for 48 hours before being pulped and dried on raised beds.Raspberry acidity cuts through the honey mouthfeel with sweet notes of lychee on the 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.

A natural Gesha from Don Senel Micromill in Costa Rica, clean and sweet with pleasant violet aromatics.

It's the return of this stunner from Edinson Argote and his farm Quebraditas from the Huila region in Colombia. Edinson has adopted some of the new sophisticated processing methodologies and we've previously had this coffee as well as an outstanding Geisha, a Sidra and SL28. This Orange Bourbon variety is a natural mutation of Red Bourbon and has undergone a 'double anaerobic washed, yeast inoculation thermal shock' process. WOW! Edinson's story is special too. His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills. Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm. Now, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, Laurina, and Sl-28. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production. The processing method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs, before de-pulping. Then the first fermentation stage for 36hrs to remove the mucilage before being washed at 45C created a thermal shock. A further 72hrs fermentation with a specific yeast culture added held at a temperature below 25C. Then a 'sealing' wash at 5C before the final mechanical drying phase for 48hrs at 38C before stabilisation in Grainpro. This is another example of our filter specific profiles, roasted fast and hard to 8 mins overall with just less than 1 min development time. This profile lends itself to filter brewing and not espresso style and 3 weeks rest after roast date is highly recommended. We wrote a little piece which helps to explain what happens during resting here: https://www.crankhousecoffee.co.uk/blogs/news/roasting-profiles-brew-methods-and-resting

Our fourth year with this beautiful coffee from Jonny Martinez and his import business MiCafe and it never fails to please. We've bought some exceptional coffees over the last few years from MiCafe including this special Pink Bourbon and jumped at the chance to buy it again. Jonny owns El Jaragual which is managed by his cousin Jorge Mira. El Jaragual, spans 150 hectares located in Amalfi, Antioquia, Colombia, positioned perfectly in the northern area of the central Colombian Andes. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest. Currently, they cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species, ranging from traditional varieties like Castillo/Colombia to exotic types such as this Pink Bourbon, Geisha, Typica Mejorado and Sidra. The coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques, in line with the techniques we've seen over the last few years from the likes of Wilton Benitez and Diego Bermudez amongst others. The method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs. Then de-pulping and a further 24hr dry oxidation followed by a brief hot 45C washing (thermal shock). Then the 36hr wet fermentation with a specific yeast culture. Washing at 5C to ‘seal’ the fermentation, and finally 76hr controlled drying.

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.

A triple whammy this year with 3 different coffees from the Rumudamo station available. We have the natural, washed and now this anaerobic washed version. Rumudamo is the jewel in the crown of the Daye Bensa operation and this was clear to see when we visited this region in 2025 with Atrie from the green importer Coffee Legends. Rumudamo sits in the Arbegona region, one of the 30 districts in the Southern Nations, Nationalities, and Peoples' Region of Ethiopia. Part of the Sidama Zone, Arbegona is bordered on the south by Bona Zuria, on the southwest by Bursa, on the northwest by Gorche, on the north by the Oromia Region, and on the east by Bensa. The major town in Arbegona is Arbegona. This coffee comes from small plots in the highland area of Arbegona in a specific village called Rumudamo, which benefits from the very high altitudes up to 2300 MASL. Coffee is the main cash crop in this area, though many other crops grow here such as sugar cane, false banana, spices and vegetables. Cherries are sorted based on density and quality by floating them in large water tanks. After flotation, the cherries for this anaerobic lot are fermented in barrels for up to 144 hours and then de-pulped and washed before being transferred to African raised beds with mesh nets. The coffee is rotated every 30 minutes for even dryness and to control the fermentation process. The average drying time takes about 12-15 days based on the temperature and humidity. Then the dried parchment are stored in warehouses for flavour development.

Something new and very special from the famous Guji region and a return from Sookoo Coffee founded by Ture Waji aka 'The King of Guji' and imported exclusively by our friends at Osito coffee. This selection was placed in Grain Pro bags in a reduced oxygen environment (anoxic) for 86 hrs giving this classic Guji a little sparkly twist. Sookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. Each lot is named for the kebele from which the cherry comes e.g. Birbissa, Bookkisa, and this Shoondhisa. This relatively young but already well known coffee area is recognised for its unique and distinctive cup profiles. In this beautiful landscape of forest jungle at an elevation of 2100-2350m, you can hear the workers singing cultural Guji songs while moving coffee around. Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease. Now they are some of the most propagated varieties in Ethiopia. After the anaerobic peroid in Grain Pro, the cherries are all dried at the Suke station on raised beds at an elevation of 2170m for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean natural Ethiopian coffees we have seen. Unlike many naturals, they present with high florality and acidity with very little booziness. They are often described as "Ethiopia first, natural processing second."

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.

Colombia, QuindioVarietal: CastilloProcess: Passionfruit Co-fermentAltitude: 1450 - 1500masl Passionfruit, Apricot Yoghurt, Jasmine Produced by Jairo Arcila at the Santa Mónica farm in Armenia, Quindío, Colombia, this 100% Castillo lot is grown at an altitude of 1,450 to 1,500 metres above sea level in rich volcanic ash soil. The cherries are subjected to a unique 48-hour dry anaerobic fermentation infused with passion fruit pulp and wine yeast, before being gently washed and dried on raised beds at temperatures below $35^{\circ}\text{C}$. Yielding an expected flavour profile of sweet passionfruit, limes, mandarin, and cacao nibs with a score of 88.5, this experimental microlot showcases Cofinet's innovative processing alongside a variety developed by the Federación Nacional de Cafeteros for its rust resistance and vibrant cup quality.

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.

Colombia - Anoxic Washed Caturra Filter Roast Coffee Quince, Lychee, Floral

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

India - Anoxic Natural Sarchimor Filter Roast Coffee Pineapple Jam, Cherry Cola, Wine Gums

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

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.

Girma Tamiru Varietal – Local heirloom cultivarsPreparation – Anaerobic, 9-day fermentation and natural driedLocation – Aricha, YirgacheffeAltitude – 2000 maslImporter - Falcon Coffees This extended anaerobic lot comes from Aricha in Yirgacheffe, supplied through Girma Tamiru washing station, with whom the site is in its second year of working. Local heirloom cultivars are grown focusing on organic farming methods (though uncertified due to cost) by smallholder farmers on farms averaging around 0.5 hectares, under false banana shade at elevations of up to about 2,150 metres, and harvested between November and January. The cherries are fermented anaerobically in plastic barrels for nine days, then dried for 13 to 18 days, a process chosen to maximise intense, juicy flavours while keeping quality consistent. This season brought unusually high rainfall that made drying harder, alongside high cherry prices and tighter access to finance, but Ephtah financed 90% of the coffee and the supplier paid the remaining 10% directly to farmers, keeping careful processing and quality control at the centre of the work. The coffee is stored at Moplaco in Addis Ababa, prepared for export, and sent by train to Djibouti before shipping. It reflects Yirgacheffe’s reputation for high-elevation, smallholder coffees with distinctive clarity and aromatic complexity. Tasting notes include Blueberry, Lychee and Peach Sorbet