Specialty Coffee — Freshly Roasted
Controlled Fermentation. Elevated Flavor.
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Most coffee is left to chance.
We seek out the producers who control the one variable that matters most — fermentation.
Sealed environments. Measured hours. Named variables.
One method, more flavors
+42 flavor compounds, 6 sensory families. Find yours.
The current roast · small-batch, roasted to order
Fermentation shapes every coffee. We source lots where it's controlled with intention — and roast each one with precision. Every bag ships within two days of roasting.
Grade 1 washed from Arbegona at 2,300–2,400m by a Cup of Excellence-winning station — apricot, honeysuckle, raspberry, arrival-cupped 87. Our 'beyond' lot: control, expressed as clarity.
| Origin | Ethiopia, Sidama (Arbegona) |
| Process | Washed |
| Roast | Light-Medium |
| Notes | Apricot, Honeysuckle, Raspberry |
Whole cherries sealed 96 hours at Mt. Elgon's Coffee Yards — guava, overripe peach and mulled wine, arrival-cupped 86.25. The lush one.
| Origin | Uganda, Mt. Elgon |
| Process | 96h Extended Natural |
| Roast | Light-Medium |
| Notes | Guava, Overripe peach, Mulled wine |
Heritage SL varieties from Mt. Elgon, sealed 48h low-oxygen. Chocolate fudge, banana flambé and toffee — arrival-cupped 86. Uganda's case for your rotation.
| Origin | Uganda, Mt. Elgon |
| Process | 48h Anaerobic Natural |
| Roast | Light-Medium |
| Notes | Chocolate fudge, Banana flambé, Toffee |
The rare Papayo cultivar at 1,500m — 4h open-air, then 96h sealed with humidity held at 22–25%. Strawberry, mango and pomegranate over chocolate — a Reserve microlot.
| Origin | Colombia, Tolima |
| Process | 96h Anaerobic Natural |
| Roast | Light-Medium |
| Notes | Strawberry, Mango, Pomegranate |
Caturra, 1,750–1,950m. A 20-second thermal shock, then 96h anaerobic sealed on the farm's own mosto (native-culture starter). Banana, rose, candied citrus — a Reserve microlot.
| Origin | Colombia, Huila |
| Process | 96h Anaerobic · Mosto Natural |
| Roast | Light-Medium |
| Notes | Banana, Rose, Tangerine |
Caturra at 1,800m, two-stage 36+96h sealed anaerobic natural. Cocoa, red cherry and blueberry with a citric lift — a natural under control.
| Origin | Colombia, Caldas |
| Process | 36+96h Anaerobic Natural |
| Roast | Light-Medium |
| Notes | Cocoa, Red cherry, Blueberry |
We believe controlled anaerobic fermentation unlocks flavor profiles impossible through conventional processing. So we seek out producers who calibrate it — cherry selection, fermentation duration, temperature — and roast each lot to reveal the full potential of its origin.
Transparency, producer to cup
We source from farms doing the hardest work — experimental fermentations, varietals pushed to their limits, microlot discipline. Every bag names the hands behind it.
Fourth-generation growers working volcanic soil near Bensa — cherries are sealed for three days to build jasmine and stone-fruit intensity before drying on raised beds.
Read the lot storyA single-farm microlot from Andrés Ortiz — experimental varietal and extended fermentation combine for red-berry sweetness and a lingering cocoa finish.
Read the lot storyThe Process
Want to go deeper? Two doors.
From the journal
Most coffees are named for a place. This one is named for a plant — a rare Colombian cultivar with outsized beans, grown on small plots at El...
What People Are Saying
Ethiopia Sidama Anaerobic Natural
The Ethiopia Sidama completely changed how I think about coffee. The blueberry notes are unreal — it tastes like coffee at the top of its range.
The Double Shot — Subscription
The subscription is a game-changer. Every two weeks a new origin shows up and it's always a surprise. Last month's Panama Geisha? Unreal. My mornings have genuinely never been better.
Colombia 72h Anaerobic Natural
I ordered the Colombia 72h Anaerobic Natural Pink Bourbon on a whim and it blew me away. The fruit complexity is like nothing I've had before. Already reordered.
Costa Rica - 36h Anaerobic Honey
I've been into specialty coffee for years — Anaerobic still caught me off guard. The Costa Rica had this caramel-meets-citrus thing that I've never tasted in a honey process. Only reason for 4 stars: I wish they had bags bigger than 10oz.
Brazil Mogiana Natural
Added the Brazil Mogiana to round out my order — just a classic natural, as I wanted a solid daily drinker alongside the anaerobics. It's honestly great on its own. Rich, chocolatey, no gimmicks.
Peru Gesha Anaerobic
Bought the Discovery Set as a small gift for my partner. We both fell in love with the Peru Gesha — the jasmine and tropical fruit notes were incredible.
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Behind the Roast
Fermentation stories, origin dispatches, and brewing tips from The Flavor Lab
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