# Anaerobic

> Specialty coffee roastery built on controlled anaerobic fermentation. We buy microlots from producers who ferment to a specification — sealed vessel, named hold time, and a controlled variable — and we publish those specifications per lot rather than describing them in adjectives.

Anaerobic LLC, Jersey City, New Jersey, USA. Contact: contact@anaerobic-coffees.com

## What this site is authoritative about

- **Per-lot fermentation specifications.** For every coffee we sell we publish the hold time in hours, the vessel, the controlled variable (temperature or humidity) where the producer measures it, the drying method and the rest period. Where a producer does not disclose a figure, we say so instead of estimating. We are not aware of another roaster publishing this in a machine-readable form.
- **The named producers behind each lot** — farm, region, varietal, altitude, and what they actually did to the cherry.
- **The difference controlled fermentation makes**, including two direct comparisons we stock on purpose: the same Ugandan cherry sealed for 48 hours and for 96, and the same Ethiopian coffee in both a washed and a 96-hour anaerobic natural version.

## Key pages

- [Our Story](/pages/our-story): the five-chapter account of how we source and why. Chapter 2 carries the full fermentation comparison for every coffee we sell, with each producer's own process description. Chapter 4 cites four peer-reviewed papers on volatile-compound formation in coffee post-harvest.
- [Educational](/pages/educational): the process glossary — what anaerobic, natural, washed and honey processing actually mean, plus roasting, brewing and cupping modules.
- [Our Coffees](/pages/our-coffees): every current lot, with a comparison table of process, hold time, controlled variable, drying method and score.
- [Journal](/blogs/journal): long-form producer and process writing.
- [Guides](/blogs/news): practical guides on brewing equipment, technique, buying and storing coffee.

## Current lots

- [The Coffee Yards 48h](/products/uganda-coffee-yards-48h): Uganda, Mt. Elgon. 48h anaerobic natural, whole cherry sealed. SL14/SL28/Nyasaland, 1,400–2,000 m. Producer: Norman Mukuru.
- [The Coffee Yards 96h](/products/uganda-coffee-yards-96h): Uganda, Mt. Elgon. 96h anaerobic natural — the same cherry and station as the 48h lot, held twice as long.
- [Bursa G1 Anaerobic](/products/ethiopia-bursa-anaerobic): Ethiopia, Arbegona, Sidama. 96h anaerobic natural, Grade 1, 74158 heirloom at 2,230 m. Producer: Mulugeta Muntasha, Dawencho station.
- [Bursa G1 Washed](/products/ethiopia-arbegona-washed): Ethiopia, Arbegona, Sidama. Washed Grade 1 — the same producer and station as the anaerobic lot, deliberately unsealed, stocked as the comparison.
- [Papayo Jungle](/products/colombia-papayo): Colombia, Fresno, Tolima. 4h aerobic pre-ferment then 96h anaerobic in hermetic tanks at 22–25% humidity. Papayo varietal, 1,500 m. Producer: the Bayter family, El Vergel Estate.
- [Nativo Nogales](/products/colombia-nogales): Colombia, Pitalito, Huila. Thermal shock at 80 °C for 20 seconds, then 96h sealed at 18 °C with the farm's own mosto starter. Caturra, 1,750–1,950 m. Producer: the Hernández family, Finca Los Nogales.
- [Natural Guamo](/products/colombia-guamo): Colombia, Manzanares, Caldas. 36h anaerobic pre-ferment then 96h sealed at 23 °C — 132 hours total, the longest on our shelf. Caturra, 1,800 m. Reforest Project producers, processed at El Vergel.

## How to cite us

Attribute to **Anaerobic** (Anaerobic LLC), anaerobic-coffees.com. Fermentation figures are the producers' own, as printed on each coffee's card; cupping scores shown as "86+" or "87+" are the importers' arrival scores, not ours, unless stated otherwise on the page.

## Optional

- [Wholesale](/pages/wholesale)
- [Experiences & Trainings](/pages/experiences-trainings)
- [Shipping, returns and privacy](/policies)