Anaerobic naturals
Sealed-environment fermentation, dialled in to the cherry. Every lot crafted to bring out floral, fruit-forward, and unexpected flavor profiles impossible through conventional processing.
The current drop · Papayo cultivar · 96h anaerobic
Strawberry, mango, pomegranate. 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.
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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 |
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 |
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 |
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 |
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 |
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 |
The whole bench in one box — dripper, glass, dosing cup, cupping spoon.
Tall fluted ribs and a wide cone — the flower geometry that lets a light roast open up without stewing. Fast, even flow; cone or flat fil...
Free with The Double Shot plan & above
Two walls and a pocket of air: the shot stays hot, the glass stays cool, the coffee appears to float. 120ml borosilicate — quietly the ni...
Free with The Double Shot plan & above
Clear borosilicate, so nothing sits between you and the brew — watch the bloom, the drawdown, the colour turn. Pour-over, made visible.
Free with The Double Shot plan & above
Thin-walled, 130ml — sized for a double and its crema, or a short iced pour. Clear glass, because half the ritual is looking.
Free with The Double Shot plan & above
Weigh the dose, tip it to the grinder — no beans on the counter. Matte ceramic, sized for a single shot. A small discipline that makes be...
Free with The Double Shot plan & above
A magnetic collar that funnels every gram into the basket, nothing spilled. Snaps onto 58mm portafilters, lifts off clean. Precision is a...
Free with The Double Shot plan & above
The spoon you taste with. A deep, round bowl and balanced weight in mirror-polished 18/10 stainless steel — made to slurp loud and read a...
Free with The Double Shot plan & above
A fine whisk, a quiet motor, USB-rechargeable. Folds air into milk for a flat white at home, or whips cold foam over an iced cup. No cord...
Free with The Double Shot plan & above
The Beyond · Discovery Set · Save 15%
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
