Papaya and watermelon, round and soft — fruit-forward without the sharp edge.
- Papaya
- Strawberry wine
- Watermelon
- Roast
- 3 out of 5Light-Medium
- Intensity
- 3 out of 5
Anaerobic naturals
Our Anaerobic Lots
Sealed-environment fermentation, dialed in to the cherry. Every lot crafted to bring out floral, fruit-forward, and unexpected flavor profiles impossible through conventional processing.
New Drop · Reserve Lot
The current drop · Papayo cultivar · 96h anaerobic
Colombia Papayo Jungle Reserve.
- Strawberry
- Mango
- Chocolate
A Papayo cultivar rare enough the lot is named for it — sealed oxygen-free for 96 hours until the fruit turns luminous. A Reserve lot, limited allocation.
$45 10oz (284g)
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Four days sealed turns toffee into guava, with a port-wine edge underneath.
- Guava
- Peach
- Magnolia
- Roast
- 2 out of 5Light-Medium
- Intensity
- 4 out of 5
A cultivar almost nobody has tasted, grown and processed on the Bayters’ own estate.
- Strawberry
- Mango
- Chocolate
- Roast
- 2 out of 5Light-Medium
- Intensity
- 3 out of 5
Banoffee pie, essentially. Two days sealed — the sweetest, easiest bag we make.
- Chocolate
- Banana flambé
- Coconut
- Roast
- 3 out of 5Light-Medium
- Intensity
- 2 out of 5
Rose and tangerine over white chocolate. Closer to a young Gewürztraminer than to coffee.
- Tropical fruit
- Banana
- Rose
- Roast
- 2 out of 5Light-Medium
- Intensity
- 4 out of 5
Cocoa and dark fruit with a green-apple snap — the one that still reads as coffee first.
- Cocoa
- Cherry
- Blueberry
- Roast
- 3 out of 5Light-Medium
- Intensity
- 2 out of 5
The Beyond · Discovery Set · Save 15%
Three coffees — two anaerobic, one beyond.
Two distinct anaerobic lots and one beyond — handpicked so you can cup them side by side and taste exactly what controlled fermentation changes.
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Picked up by your eye