Coffee Process
Compare anaerobic, carbonic maceration, co-fermented and other fermentation-led specialty coffees. There are currently 58 matching coffees in RoastSearch.
Sorted with featured coffees first.
58 coffees
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.
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.
An anaerobic natural coffee from Sirinya in Thailand's Chiang Rai highlands, grown from Bourbon and Caturra at around 1,450 masl. Raspberry, watermelon and honey notes show why this returning lot has become a Climpson favourite.
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.
An anaerobic natural Pacamara from Elider Cruz at Finca El Chamanal in Cajamarca, Peru, grown at 2300m with caramelised peach, white grape, and elderflower notes.
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.
An anaerobic natural Ugandan lot from The Coffee Yard in Sironko, produced by Norman Mukuru. Syrupy blackcurrant liqueur and date molasses notes make this a rich, decadent filter coffee.
A special washed Ugandan preparation from The Coffee Gardens, where coffee pulp is added back during fermentation before washing and drying. The result is silky and sweet, with golden syrup and pomegranate notes.
A carbonic maceration washed Papayo from Campo Hermoso in Colombia. Jasmine, guava, and tutti frutti notes give it a vivid, floral, fruit-driven profile.
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.
Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.
A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.
Rwanda - Honey Varietal – Red BourbonPreparation – Honey processLocation – North of KibuyeAltitude – 1600+ maslImporter - Horsham Coffee Roaster Our Rwanda natural coffee has been directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees, look at our Transparency Report. We first visited Rwanda in 2014 and over the last few years, we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year since our first visit. Harvesting and Processing: Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June. This is a honey processed exclusive microlot. After delivery, the coffee was carefully sorted to ensure only ripe cherry made it through to the pulping stage. The coffee was then laid out to dry on raised tables and turned regularly to avoid any over-fermentation. Once dried, the coffee is transported to the dry mill for processing to remove the cherry and parchment and prepare the coffee for export. This project is aimed at producing fantastic natural processed coffee, and the co-operative was paid 2.5x the Fairtrade based price for the production of this fantastic coffee. You can read more about our direct trade projects on our Transparency Report page. Tasting Notes: This is a well-balanced honey processed coffee with fantastic tasting notes. These include pink grapefruit, demerara sugar and marzipan.
A carbonic maceration washed Papayo from Edwin Norena at Campo Hermoso in Valle del Cauca. Lime cordial, lemongrass, and wild strawberry notes show the unusual variety and precise fermentation at full volume.
An anaerobic natural from Imbalu on Mount Elgon, produced with SL-14 and SL-28 varieties. Black cherry liqueur, dark chocolate, and Basque cheesecake notes give it depth, sweetness, and a distinctive fermented character.
A double-fermented natural Striped Bourbon from Arley Vargas at La Piragua in Huila, Colombia, with black cherry, melon, and cacao notes.
A washed AA grade Kenyan coffee from Githembe factory and the Thiririka Farmers Cooperative Society in Kiambu, with blackcurrant, green apple, and caramel notes.
An anaerobic honey Excelsa from local communities in Nzara and Yambio County, South Sudan, naturally lower in caffeine with chamomile, chestnut, and honey notes.
Producer Merlith Cruz and Simon Brown Cultivar Geisha Process Washed - 72 hour Inoculated Mosto Location El Porvenir, Jaén, Cajamarca, Peru Altitude 1,950 - 2,050 masl Harvest December 2025 Expect notes of Lemon Curd, Mango, Bergamot Las Etíopes is a young 7-hectare farm in El Porvenir, high in Peru's Cajamarca region. Husband-and-wife team Merlith Cruz and Simon Brown bought the land in 2019 and planted the first trees the following year. The distinction of this lot lies in the meeting of old and new at every step. The Geisha itself is a heritage variety, grown on shaded slopes at high altitude and hand-picked the traditional way. The processing is anything but. In 2025 Merlith and Simon built a dedicated processing lab on the farm, fitted with stainless steel production tanks, bioreactor barrels and microscopes, and this Geisha is one of the first lots to come through it. The resulting cup is vibrant and juicy, fruity yet clean, classic yet exciting. A truly excellent example of classic Geisha fermented with modern technique.
A pineapple-infused anaerobic natural from Rwanda Cyato, packed with pineapple jelly, lime, rum, and tropical sweetness.
A fruity anaerobic natural from Uganda Muki, rich with cherry liqueur, tamarind, cacao nibs, and lively acidity.
Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.
A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.
A tiny anoxic natural Pacamara lot from Alfonso Villagomez at San Agustin in Ecuador. Plum, cherry and nutmeg notes give it a boozy, candied stone-fruit profile with warming spice.
An anoxic natural Gesha from Joel Marin Mirez at El Cruce in Peru, grown between 1,700 and 1,800 masl. Passion fruit, mango and a boozy undertone make this a lush, fermentation-led filter cup.
An infused co-fermented coffee from El Vergel in Colombia, made to push fruit character to the foreground. Red fruit and tropical fruit notes make it vivid, playful and unmistakably fruit-forward.
A natural Ethiopian coffee from Bombe in Sidama, grown by smallholders at 1,900-2,400 masl. Indigenous heirloom varieties and slow drying create a concentrated, expressive cup with high-altitude fruit sweetness.
An anaerobic natural Ethiopian coffee from Bette Buna, named for farm and nursery manager Mersha Syoum. Coffee blossom, coffee cherry, and sweet-tart strawberry notes make it vivid, floral, and fruit-driven.
A fermented natural from Ephtah Lalesa in Ethiopia, built from local landraces. Five-day barrel fermentation brings blueberry and peach notes to a sweet, fruit-forward filter cup.
A dry anaerobic washed Geisha Inca SL9 from La Lucuma in Cajamarca, Peru, produced by Franco Huaches. Nectarine, white grape and magnolia notes make this a crisp, highly aromatic cup with vivid stone-fruit sweetness.
An anaerobic washed Typica from La Shapa in Cajamarca, Peru, produced by Elzer Garcia through extended fermentation. Whitecurrant, red plum and lime blossom notes give it a refined, softly acidic profile.
Caranavi, Bolivia – Carbonic Maceration Caturra An exquisite microlot of Bolivian Caturra, crafted by our dear friends the Rodriguez family to showcase a bold and expressive interpretation of carbonic maceration. What to expect in the cup Plum wine, vermouth, popping candy. Vibrant and intensely expressive, with sparkling acidity, lush vinous sweetness, elegant botanical complexity, and a long cask-like finish.
Napo, Ecuador – Double Anaerobic Washed Sidra One of our all time favourite varietals, meticulously cultivated and processed by our dear friend Grego Andrade with exceptional precision and care. What to expect in the cup Elderberry, persimmon, juniper. Bright, sweet and complex, with layered tropical acidity, botanical aromatics, and a mouthwatering floral-berry finish.
An extremely light anaerobic natural Ethiopian lot from Bekele Yutute, grown at 2345 MASL with blueberry, blackcurrant, and syrup sweetness.
A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.
A light anaerobic inoculated natural Bourbon Aji from El Encanto in Colombia, grown at 1650 MASL with bubble gum, banana, and blueberry notes.
Farm - El Paraiso Origin - Colombia Process - Double anaerobic Washed TS Varietal - Castillo Altitude - 1960 MASL Flavour Notes - Coconut, Cardamom, Pistachio Best for: Filter + Espresso roast level: Very Light FARM Located in Colombia's Cauca region, El Paraíso is renowned for producing exceptional specialty coffee through innovation and precision. Led by producer Diego Samuel Bermúdez, the farm combines careful cherry selection with advanced fermentation and processing techniques to create coffees with remarkable clarity and complexity. Expect vibrant notes of tropical fruit, florals, and caramel-like sweetness, balanced by a clean finish. El Paraíso has earned global recognition for pushing the boundaries of Colombian coffee while honouring its rich farming heritage. Process This coffee begins with the careful harvesting of cherries at their peak ripeness. The cherries are then disinfected with ozone before undergoing a 72-hour anaerobic fermentation in water with a Lactobacillus milk culture. After fermentation, the cherries are pulped and blended with fermentation leachates to enhance flavour precursors within the beans. A thermal shock washing process follows, helping to lock in these compounds while preparing the coffee for drying. The beans are gently dried in a dehumidifier to preserve delicate flavour notes, prevent oxidation, and halt further fermentation. Finally, the coffee is stabilised, stored in cool conditions, and carefully milled and sorted to meet the highest quality standards.
A very light advanced washed co-ferment Pink Bourbon from Henry Bonilla in Colombia, bringing strawberry shortcake, pomegranate, and meringue notes.
A very light natural Geisha from Las Margaritas in Colombia, produced by La Esperanza and suited to filter or modern espresso. Cherries, whisky and dried strawberry notes give it a rich, fruit-led profile.
A very light anaerobic washed Pink Bourbon from Linarco Rodriguez in Colombia, showing blood orange, cherry, and tiramisu.
Farm - Ninga Farm Origin - Burundi Process - Yeast Fermentation Fully Washed Varietal - Red Bourbon Altitude - 1800- 2000 MASL Flavour Notes - tangerine, chocolate orange, white wine Best for: Filter + Espresso roast level: Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune. Sitting at approximately 1,900 metres above sea level and bordered by the Nkokoma River, the station serves coffee-growing communities across the surrounding hills. It was established to give local farmers a reliable place to deliver their cherries, providing fair weighing practices and competitive prices without the need to travel long distances. Despite the region's fertile landscape and abundant rivers, many communities still have limited access to clean drinking water and electricity. Over the years, periods of conflict have repeatedly displaced farming families, forcing many to leave their homes while their coffee trees remained untended until they could safely return. Today, Ninga Washing Station plays an important role in supporting local producers, creating stable market access and helping farmers continue producing exceptional coffee despite the region's challenges. Process This lot is produced using a yeast fermentation fully washed process. Carefully selected yeast cultures are introduced during fermentation to guide flavour development before the coffee is thoroughly washed and dried. The controlled fermentation enhances consistency while bringing greater clarity to the cup, highlighting bright acidity, refined sweetness and layered fruit and floral notes. The result is a clean, expressive coffee with excellent balance, complexity and a vibrant finish.
A light sugarcane EA decaf Castillo from El Paraiso in Colombia, processed with yeast inoculation, anaerobic washing, and thermal shock for peach, lychee, mango, and caramel notes.
A light washed yeast fermentation Castillo from El Paraiso in Colombia, grown at 1960 MASL with peach, lychee, and mango notes.
An anaerobic natural Caturra from Tolima, Colombia, with pineapple, red grape, and rum notes.
A fermented washed Gesha from Eduardo Anacona at Finca La Colorada in Colombia. Sparkling pink lemonade, florals and ripe berry notes make it elegant and expressive.
A fermented washed Pink Bourbon from Eduardo Anacona's Finca La Colorada in Colombia. Dark, tangy berries and a glossy mouthfeel give it a fruit-driven, polished character.
An anaerobic washed Peruvian espresso from Ricardo Ccallo Olave at Pampa Blanco. Honey, bramble jam and brioche notes give it sweetness, fruit depth and pastry-like warmth.
A fermented washed coffee from Ebert Huaman at Finca Artemira in Cajamarca, Peru, grown from Caturra and Catuai. Orange, toffee, and almond notes make it classic, sweet, and balanced.
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