Anaerobic

Controlled Fermentation. Elevated Flavor.

Ordinary coffee ends here.

Shop CoffeesOur Process

Start Journey Here

The current roast · small-batch

Our coffees, lot by lot.

Fermentation shapes every coffee. We source lots where it's controlled with intention — and roast each one with precision.

View all

Transparency, producer to cup

Meet the producers.

Six lots, five producers, named. We source from farms doing the hardest work — experimental fermentations, varietals pushed to their limits, microlot discipline. Every bag names the hands behind it.

The Bayter family of El Vergel Estate, Fresno, Tolima, Colombia Colombia · Fresno, Tolima
The Bayter family
El Vergel Estate · 28+ varietals · Colombia's first koji farm

Avocado growers until disease and a price collapse wiped out the crop in 2006. Martha Bayter replanted in coffee; the family turned the estate into a fermentation laboratory that now runs its own research into the yeasts and bacteria behind every ferment.

Read their story
A grower among the coffee trees at Finca Los Nogales, Pitalito, Huila, Colombia Colombia · Pitalito, Huila
The Hernández family
Finca Los Nogales · Four generations · Cup of Excellence 2005

Eighty years on one hillside. Rather than sell after his father's death, Oscar Fernando Hernández modernised the farm — and carries the farm's own microbes forward batch to batch, a mosto starter saved from the previous ferment of the same variety.

Shop the lot
A long raised bed of drying coffee cherry at The Coffee Yards, Mt. Elgon, Uganda Uganda · Mt. Elgon
Norman Mukuru
The Coffee Yards · ~300 smallholders · 1,400–2,000m

He built collection and processing operations for one of Uganda's largest exporters. When it collapsed he kept the mountain networks and built his own hub outside Mbale — and sells us the same cherry fermented two ways, 48 hours and 96.

Read their story
Mulugeta Muntasha with his Ethiopia Cup of Excellence certificate and medal Ethiopia · Arbegona, Sidama
Mulugeta Muntasha
Dawencho station · 600 outgrowers · 2,300–2,400m

He drove trucks of other people's cherry before building his own drying station in 2021. The year after it opened, four of Ethiopia's top ten Cup of Excellence lots were processed there — including the first-place coffee.

Read their story
Reforest Project members in Manzanares, Caldas, Colombia Colombia · Manzanares, Caldas
The Reforest Project
~60 smallholder families · Native shade trees · Processed at El Vergel

Smallholders across northern Tolima and southern Caldas grow and pick; drying — the riskiest, most space-hungry step for a small farm — is centralised at El Vergel. Our Guamo is named for one of the native shade trees the project plants.

Shop the lot

The Process

Gloved hands sorting freshly picked coffee cherry at the wet mill, ripe red fruit separated into blue basins, Finca Los Nogales, Pitalito, Huila, Colombia
Ripe and unripe coffee cherry on the branch at Finca Los Nogales, Pitalito, Huila, Colombia
Rows of sealed blue barrels used for fermenting coffee, stacked at the mill
Ripe cherry drying whole on raised beds at The Coffee Yards, Mt. Elgon, Uganda
Mounds of dried cherry resting in the store before hulling, The Coffee Yards, Mt. Elgon, Uganda
Aerial view of the beneficio where the Guamo microlot is processed, Tolima, Colombia
Sorting whole cherry on the raised beds for natural processing at the Dawencho station, Arbegona, Sidama, Ethiopia
Ripe coffee cherry on the branch at Finca Los Nogales, Pitalito, Huila, Colombia
The quality team at the cupping table, The Coffee Yards, Mt. Elgon, Uganda
Whole cherry drying on covered beds, Tolima, Colombia
Gloved hands sorting freshly picked coffee cherry at the wet mill, ripe red fruit separated into blue basins, Finca Los Nogales, Pitalito, Huila, Colombia
Ripe and unripe coffee cherry on the branch at Finca Los Nogales, Pitalito, Huila, Colombia
Rows of sealed blue barrels used for fermenting coffee, stacked at the mill
Ripe cherry drying whole on raised beds at The Coffee Yards, Mt. Elgon, Uganda
Mounds of dried cherry resting in the store before hulling, The Coffee Yards, Mt. Elgon, Uganda
Aerial view of the beneficio where the Guamo microlot is processed, Tolima, Colombia
Sorting whole cherry on the raised beds for natural processing at the Dawencho station, Arbegona, Sidama, Ethiopia
Ripe coffee cherry on the branch at Finca Los Nogales, Pitalito, Huila, Colombia
The quality team at the cupping table, The Coffee Yards, Mt. Elgon, Uganda
Whole cherry drying on covered beds, Tolima, Colombia
The Dawencho washing station and its rows of drying beds in the hills of Arbegona, Sidama, Ethiopia
A picker working through the rows, selecting ripe cherry by hand
Workers tipping freshly picked red coffee cherry from a basket into a crate at the mill
Ripe and unripe coffee cherry on the branch at Finca Los Nogales, Pitalito, Huila, Colombia
A worker tipping freshly picked coffee cherry into a water tank at the mill
A worker hand-sorting coffee on the raised drying beds at The Coffee Yards, Mt. Elgon, Uganda
The covered drying patio in full harvest at Finca Los Nogales, Pitalito, Huila, Colombia
Mulugeta Muntasha with his Ethiopia Cup of Excellence certificate and medal
Dried natural cherry on the bed at the end of its drying cycle, The Coffee Yards, Mt. Elgon, Uganda
A Hernández family picker emptying a crate of ripe cherry onto the drying bed, Finca Los Nogales, Huila, Colombia
Sipi Falls on the slopes of Mt. Elgon, the growing region behind this lot, eastern Uganda
The Dawencho washing station and its rows of drying beds in the hills of Arbegona, Sidama, Ethiopia
A picker working through the rows, selecting ripe cherry by hand
Workers tipping freshly picked red coffee cherry from a basket into a crate at the mill
Ripe and unripe coffee cherry on the branch at Finca Los Nogales, Pitalito, Huila, Colombia
A worker tipping freshly picked coffee cherry into a water tank at the mill
A worker hand-sorting coffee on the raised drying beds at The Coffee Yards, Mt. Elgon, Uganda
The covered drying patio in full harvest at Finca Los Nogales, Pitalito, Huila, Colombia
Mulugeta Muntasha with his Ethiopia Cup of Excellence certificate and medal
Dried natural cherry on the bed at the end of its drying cycle, The Coffee Yards, Mt. Elgon, Uganda
A Hernández family picker emptying a crate of ripe cherry onto the drying bed, Finca Los Nogales, Huila, Colombia
Sipi Falls on the slopes of Mt. Elgon, the growing region behind this lot, eastern Uganda

Most coffee

Chance tastes like this.

Open-air fermentation. Unmeasured, unrepeatable.

Interchangeable by design — no farm, no name, no hours on the label.

Graded by defect count and screen size. Cupping optional.

Roasted dark to cover the gamble.

"Chocolate & nuts." Every bag, every year.

Ours

Control tastes like this.

Sealed tanks. Hours, degrees, humidity — dialed.

One farm per lot. A producer we name, hours we print.

Cupped lot by lot. Roasted to reveal, never to rescue.

Anaerobic fermentation unlocks +42 flavor compounds.

Find your family ↓
Macro of red fruit — strawberries, cherries, cranberriesDiscover →Bright · juicyRed fruitColombia Guamo · 36+96h Macro of rose petals and blossomDiscover →Floral · sweetRose & nectarNativo Nogales · 96h Mosto Tropical fruit at a marketDiscover →Sunlit · ripeTropical fruitsPapayo Jungle · 96h Molten caramelDiscover →Warm · roundedCaramel & creamCoffee Yards · 48h Red wine poured into a glassDiscover →Deep · vinousWine & portCoffee Yards · 96h Cinnamon, star anise and dried citrus on burlapJoin the list →Warm · smokySpice & smokeThe next drop lands here
How we control it  →

Want to go deeper? Two doors.

Our Story Seven chapters on how we built this.A magazine feature · 12 min read Educational The field manual, five modules deep.Processing · roasting · brewing · tasting · glossary

From the journal

Hands sorting ripe red coffee cherries by hand at El Vergel Estate Papayo: the cultivar the lot is named for Producers · Jul 25 The ridgeline above Finca Los Nogales, Pitalito, Huila, Colombia Mosto: the sourdough starter behind Nativo Nogales Producers · Jul 25 Reforest Project growers gathered outside a farm building in Caldas, Colombia Named after a tree Producers · Jul 25 View all

Subscribe · No commitment

Calibrated coffee, on your schedule.

Single-origin lots, roasted in small batches, shipped fresh.

  1. Pick your rhythm One or two bags, every four weeks
  2. We roast in small rounds Small batch, shipped within 48 hours
  3. Stay in control Pause, skip or cancel anytime
One-time Subscribe Best value
Price per bag From $32 From $28.80 · save 10‑12%
Welcome kit — Free · up to $88 value
Commitment None None — pause or cancel anytime
Start your subscription Browse all plans

From $28.80/mo · Free shipping over $50