{"success":true,"data":[{"name":"Christmas Gesha","roaster":"The Barn","url":"https://www.thebarn.de/products/christmas-masterpiece","image_url":"/static/data/roasters/the_barn/20251211/christmas_gesha_honey_anaerobic_201226.png","description":"Our Christmas Masterpiece: a stunning celebration.For those seeking the pinnacle of flavour, our Christmas Masterpiece offers an extraordinary expression of the famous Gesha varietal.\n\nIn the world of experimental coffee, Wilder Lazo is a producer who continues to defy expectations. Twice-fermented, semi-washed, and dried with natural citrus - this is a coffee with unique character.\n\nLimited bags remaining!","origins":[{"country":"CO","region":"Huila","producer":"Wilder Lazo","farm":"Wilder Lazo","elevation_min":1890,"elevation_max":1890,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"Gesha","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Gesha"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Omni","price_options":null,"price":39.38,"weight":200,"currency":"EUR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lemon Sorbet","primary_category":"Fruity"},{"note":"Jasmine","primary_category":"Floral"},{"note":"Sparkling","primary_category":"Mouthfeel"}],"in_stock":false,"scraped_at":"2026-01-26T23:51:22.451528","scraper_version":"2.0","raw_data":null,"roaster_country_code":"DE","id":973,"clean_url_slug":"christmas_gesha_honey_anaerobic_201226","bean_url_path":"/the_barn/christmas_gesha_honey_anaerobic_201226","date_added":null,"price_converted":false},{"name":"Costa Rica - Cafe Rivense Honey Anaerobic","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/espresso-milk-coffees-2025/products/costa-rica-cafe-rivense-honey-anaerobic","image_url":"/static/data/roasters/archers_coffee/20250929/costa_rica_-_cafe_rivense_honey_anaerobic_honey_anaerobic_145857.png","description":"Producer: Ureña Rojas family Farm: Cafe RivenseLocation: San Jose, ChirripóVariety: CatuaiProcess: Honey AnaerobicAltitude: 1,800 maslFermentation▪▪▪▪▫Sweetness▪▪▪▪▪Acidity ▪▪▪▫▫Roast ▪▪▪▫▫The pioneering Ureña Rojas family of Café Rivense del Chirripó, led by Régulo Ureña and Isabel Rojas, broke away from the country's commercially driven mega-mill processing model in the early 2000s when they built the first micro-mill in the Upper Buenavista Catchment in the Brunca region of South Costa Rica. \n
The move was a definite game-changer that gave them control over quality and the capacity to be creative to experiment and maximize the flavor potential of the coffees grown on their farm and their neighbors’.\n
Brunca is one of the eight coffee-growing regions identified by the country’s national coffee institute, ICAFE. It is dubbed the last frontier in the ICAFE publication Cafe de Costa Rica: Spirit of a Nation because it is the most remote of all the eight. Within it, the Chirripó micro-region has been gaining renown as a specialty coffee origin due to its terroir. \n
Located between the country’s two highest mountains, Cerro de la Muerte (3.491m.) and Cerro Chirripó (3.820m.), coffee farms in this area sit at high altitudes from 1300 to 2000 masl and benefit from the rich soils and biodiverse natural environment. All of these contribute to the unique microclimates that allow coffee trees to grow well and produce healthy cherries that capture the myriad flavors of the land. \n
The remarkable quality of Chirripó coffee had been recognized at the Cup of Excellence, with a Café Rivense honey-processed Caturra ranking 5th in the 2019 competition. This recognition encouraged an increase in land planted with coffee and the cultivation of different varieties in the Chirripó micro-region, which is projected to continue for years ahead.\nA natural-processed Catuai from Finca Voo won 2nd Place at the 2023 Costa Rica Cup of Excellence. The process involved rinsing the coffee cherries with clean water and then directly laying them out to sun-dry on raised beds for 19 days.\n
The Catuai began to be widely planted by coffee farmers across Costa Rica due to its proven prospects for higher yields compared to the indigenous varieties Typica and Bourbon, while delivering on the potential for good cup quality — as had been observed in earlier adopters like Guatemala and Honduras — following its introduction to the local agricultural landscape in the 1980s. Coinciding with the building momentum of the Green Revolution, which promoted an agroforestry mindset and its accompanying environment-friendly practices, Costa Rica-grown Catuai (alongside Caturra) grew in regard as a reliable and sensorially satisfactory crop. \n
Catuai is a cultivar with Brazilian origins, having been developed by the Instituto Agronomico (IAC) in Sao Paulo, by cross mating the exceptionally productive Mundo Novo and the usefully compact Caturra. The relevance at the farm-level is that more Catuai trees can be grown in a given area because of their small stature, allowing the plants to be placed nearer to each other, for example compared to Typica and Bourbon. \n
Their shape and height also make it physically easier to apply necessary treatments to the plants in the off-season, and at harvest season, to hand-select the properly ripe cherries, contributing to less tedious and more efficient work for the pickers. \n
With the same process and variety that led to Café Solis y Cordero’s Top 2 finish at the 2023 Cup of Excellence, this SF 22 Lot expresses rich and ripe sweetness complemented by crisp acidity.","origins":[{"country":"CR","region":"San Jose","producer":"Ureña Rojas family","farm":"Cafe Rivense","elevation_min":1800,"elevation_max":1800,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"Catuai","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Catuai"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":35.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Pineapple","primary_category":"Fruity"},{"note":"Golden Raisin","primary_category":"Fruity"},{"note":"Pomegranate","primary_category":"Fruity"},{"note":"Cherry","primary_category":"Fruity"},{"note":"Dried Fig","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-26T23:48:24.397080","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1265,"clean_url_slug":"costa_rica_-_cafe_rivense_honey_anaerobic_honey_anaerobic_145857","bean_url_path":"/archers_coffee/costa_rica_-_cafe_rivense_honey_anaerobic_honey_anaerobic_145857","date_added":null,"price_converted":false},{"name":"Costa Rica - Hacienda Copey Itadaki Geisha Lot 111","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/pour-over-coffees-2025/products/costa-rica-hacienda-copey-itadaki-geisha-lot-111","image_url":"/static/data/roasters/archers_coffee/20250908/costa_rica_-_hacienda_copey_itadaki_geisha_lot_111_honey_anaerobic_192919.png","description":"Producer: Hacienda Copey Farm: Finca Hacienda CopeyLocation: San Jose, Tarrazu DistrictVariety: GeishaProcess: Honey AnaerobicAltitude: 1,840 - 2,195 masl\n\nFermentation▪▪▫▫▫\n\nSweetness▪▪▪▪▫\n\nAcidity ▪▪▪▪▫\n\nRoast ▪▪▪▫▫\n\nA two-peat 1st Place Winner of the Costa Rica Cup of Excellence, Hacienda Copey in the Tarrazu coffee-growing region embodies the fruitful integration of a Costa Rican agri-enterprise and a Japanese electronics manufacturer, both mutually driven and passionate in their pursuit of the best cup. Their terroirs’ Geisha have made the top-ranking lots since 2017. \n\nMost known as a maker of amusement equipment, Japan’s Daito Giken saw an opportunity to take advantage of their manufacturing expertise by developing a coffee brewing machine in 2015. During the development, they realized that no matter how capable a device is, it is ultimately an inherently great-quality coffee that is essential is to brew the best cup.\n\nWhile touring various farms across Central America, including in Panama, the Daito Giken team came across Hacienda Copey, then already reputed for its Cup of Excellence track record. The terroir’s beneficial conditions — including fertile soils, favorable temperature differences, and an overall distinctive micro-climate and biodiverse ecosystem — convinced Daito Giken that they had finally found their farm.\n\nSince becoming the owner of Hacienda Copey, Daito Giken has formed a 20-strong team of dedicated workers, including seasoned plantation managers from renowned estates in Panama, and seasonally welcome experienced pickers, also from Panama, to carry out their stringent quality-focused protocol at harvest season.\n\nThey embrace innovation by pro-actively challenging their established beliefs and practices through purposeful and systematic trial-and-error, in their commitment to continuously improve their capability to produce the best cups of coffee, guided by the virtue of kodawari, the Japanese word conveying unwavering dedication in aiming for perfection, whatever endeavor one undertakes.\n\nGeisha coffee from Hacienda Copey, grown in Costa Rica’s high-altitude Tarrazú region, is known for its exceptional quality and complex flavor. The farm’s elevation and cool climate allow the cherries to mature slowly, enhancing their sweetness and depth.\n\nTo bring out the best in the Geisha varietal, Hacienda Copey uses innovative processing methods. The Anaerobic Natural process ferments whole cherries in sealed, oxygen-free tanks for 72 hours, followed by drying on raised beds. This creates vibrant, fruity notes with clean acidity.\n\nThey also use the Honey process, where some fruit mucilage is left on the beans during drying, boosting body and sweetness. The Anaerobic Honey method combines both techniques for a cup that is both floral and complex.\n\nThese careful methods, combined with ideal growing conditions, make Hacienda Copey’s Geisha coffee a standout in the world of specialty coffee.","origins":[{"country":"CR","region":"Tarrazu","producer":"Hacienda Copey","farm":"Finca Hacienda Copey","elevation_min":2195,"elevation_max":2195,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"Geisha","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Gesha"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":135.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lavender","primary_category":"Floral"},{"note":"Pear","primary_category":"Fruity"},{"note":"Nectarine","primary_category":"Fruity"},{"note":"White Grapes","primary_category":"Fruity"},{"note":"Papaya","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-26T23:48:24.406410","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1271,"clean_url_slug":"costa_rica_-_hacienda_copey_itadaki_geisha_lot_111_honey_anaerobic_192919","bean_url_path":"/archers_coffee/costa_rica_-_hacienda_copey_itadaki_geisha_lot_111_honey_anaerobic_192919","date_added":null,"price_converted":false},{"name":"Costa Rica - Hacienda Copey Itadaki Geisha Lot 111","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/espresso-milk-coffees-2025/products/costa-rica-hacienda-copey-itadaki-geisha-lot-111","image_url":"/static/data/roasters/archers_coffee/20250908/costa_rica_-_hacienda_copey_itadaki_geisha_lot_111_honey_anaerobic_191535.png","description":"Producer: Hacienda Copey\nFarm: Finca Hacienda Copey\nLocation: San Jose, Tarrazu District\nVariety: Geisha\nProcess: Honey Anaerobic\nAltitude: 1,840 - 2,195 masl\n\n\n\n\nFermentation\n\n ▪▪▫▫▫\n\n\n\nSweetness\n\n ▪▪▪▪▫\n\n\n\nAcidity\n\n ▪▪▪▪\n\n\n\nRoast\n\n ▪▪▪▫▫\n\n\nA two-peat 1st Place Winner of the Costa Rica Cup of Excellence, Hacienda Copey in the Tarrazu coffee-growing region embodies the fruitful integration of a Costa Rican agri-enterprise and a Japanese electronics manufacturer, both mutually driven and passionate in their pursuit of the best cup. Their terroirs’ Geisha have made the top-ranking lots since 2017. \n\nMost known as a maker of amusement equipment, Japan’s Daito Giken saw an opportunity to take advantage of their manufacturing expertise by developing a coffee brewing machine in 2015. During the development, they realized that no matter how capable a device is, it is ultimately an inherently great-quality coffee that is essential is to brew the best cup.\n\nWhile touring various farms across Central America, including in Panama, the Daito Giken team came across Hacienda Copey, then already reputed for its Cup of Excellence track record. The terroir’s beneficial conditions — including fertile soils, favorable temperature differences, and an overall distinctive micro-climate and biodiverse ecosystem — convinced Daito Giken that they had finally found their farm.\n\nSince becoming the owner of Hacienda Copey, Daito Giken has formed a 20-strong team of dedicated workers, including seasoned plantation managers from renowned estates in Panama, and seasonally welcome experienced pickers, also from Panama, to carry out their stringent quality-focused protocol at harvest season.\n\nThey embrace innovation by pro-actively challenging their established beliefs and practices through purposeful and systematic trial-and-error, in their commitment to continuously improve their capability to produce the best cups of coffee, guided by the virtue of kodawari, the Japanese word conveying unwavering dedication in aiming for perfection, whatever endeavor one undertakes.\n\nGeisha coffee from Hacienda Copey, grown in Costa Rica’s high-altitude Tarrazú region, is known for its exceptional quality and complex flavor. The farm’s elevation and cool climate allow the cherries to mature slowly, enhancing their sweetness and depth.\n\nTo bring out the best in the Geisha varietal, Hacienda Copey uses innovative processing methods. The Anaerobic Natural process ferments whole cherries in sealed, oxygen-free tanks for 72 hours, followed by drying on raised beds. This creates vibrant, fruity notes with clean acidity.\n\nThey also use the Honey process, where some fruit mucilage is left on the beans during drying, boosting body and sweetness. The Anaerobic Honey method combines both techniques for a cup that is both floral and complex.\n\nThese careful methods, combined with ideal growing conditions, make Hacienda Copey’s Geisha coffee a standout in the world of specialty coffee.","origins":[{"country":"CR","region":"Tarrazu District","producer":"Hacienda Copey","farm":"Finca Hacienda Copey","elevation_min":1840,"elevation_max":1840,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"Geisha","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Gesha"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":135.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lavender","primary_category":"Floral"},{"note":"Pear","primary_category":"Fruity"},{"note":"Nectarine","primary_category":"Fruity"},{"note":"White Grapes","primary_category":"Fruity"},{"note":"Papaya","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-26T23:48:24.397202","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1272,"clean_url_slug":"costa_rica_-_hacienda_copey_itadaki_geisha_lot_111_honey_anaerobic_191535","bean_url_path":"/archers_coffee/costa_rica_-_hacienda_copey_itadaki_geisha_lot_111_honey_anaerobic_191535","date_added":null,"price_converted":false},{"name":"Costa Rica Cordillera de Fuego - anaerobic honey","roaster":"Kaffeelix","url":"https://kaffeelix.at/en/products/costa-rica-cordillera-de-fuego","image_url":"","description":"* **Cup profile:** cinnamon, orange punch, spices, caramel and milk chocolate, creamy body\n* **Key facts:** Fernando Cordero & Luis Campos, El Alumbre de Tarrazu\n* **Variety:** mixed varieties\n* anaerobic honey, 1700m\n* omni roast, suitable for espresso and filter (and everything in between)\n\n**About the coffee:** \nFernando Cordero cultivates 10 hectares of land with his family on his farm El Alumbre de Tarrazu. One of his passions is experimenting with modern processing methods - for which he has found the perfect partner in Luis Campos. The latter runs the local micro mill Cordillera de Fuego, where he has made a name for himself as one of the pioneers in new ways of processing coffee.\n\nFor this lot, the coffee cherries are hermetically sealed in barrels and fermented anaerobically for 2-3 days in a cool place. They are then laid out on patios to dry for 2-3 weeks until they have reached the optimum moisture content.","origins":[{"country":"CR","region":"Tarrazu","producer":"Fernando Cordero & Luis Campos","farm":"El Alumbre De Tarrazu","elevation_min":1700,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Mixed Varieties","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Mixed varieties"],"country_full_name":"Costa Rica"},{"country":"CR","region":"Tarrazu","producer":"Fernando Cordero & Luis Campos","farm":"El Alumbre De Tarrazu","elevation_min":1700,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Mixed Varieties","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Mixed Varieties"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Omni","price_options":null,"price":16.42,"weight":250,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Cinnamon","primary_category":"Spices"},{"note":"Orange Punch","primary_category":"Fruity"},{"note":"Spices","primary_category":"Spices"},{"note":"Caramel","primary_category":"Sweet"},{"note":"Milk Chocolate","primary_category":"Cocoa"},{"note":"Creamy Body","primary_category":"Mouthfeel"}],"in_stock":true,"scraped_at":"2026-01-27T00:06:50.217032","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AT","id":1290,"clean_url_slug":"costa_rica_cordillera_de_fuego_-_anaerobic_honey_anaerobic_honey_230413","bean_url_path":"/kaffeelix/costa_rica_cordillera_de_fuego_-_anaerobic_honey_anaerobic_honey_230413","date_added":null,"price_converted":false},{"name":"Costa Rica Hacienda Copey #29","roaster":"Leaves Coffee Roasters","url":"https://leavescoffee.jp/en/products/costa-rica-hacienda-copey-29","image_url":"/static/data/roasters/leaves_coffee_roasters/20250912/costa_rica_hacienda_copey_29_anaerobic_honey_184349.png","description":"The #29 lot from Hacienda Copey is a testament to meticulous farming and innovative processing. Grown in the fertile soils of San Jose at an altitude of 1900 meters, this Red Catuai varietal undergoes an Anaerobic Honey process. This method involves fermenting the coffee cherries in an oxygen-deprived environment before drying them with their mucilage intact, resulting in a cup profile that is both complex and smooth. Expect vibrant notes of cherry and apple, balanced by the richness of cacao and almond, all leading to a delightfully smooth finish.","origins":[{"country":"CR","region":"Don Kazu, San Jose","producer":"Hacienda Copey","farm":null,"elevation_min":1900,"elevation_max":1900,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Red Catuai","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Red Catuai"],"country_full_name":"Costa Rica"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":null,"price_options":null,"price":3000.0,"weight":100,"currency":"JPY","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Cherry","primary_category":"Fruity"},{"note":"Apple","primary_category":"Fruity"},{"note":"Cacao","primary_category":"Cocoa"},{"note":"Almond","primary_category":"Nutty"},{"note":"Smooth","primary_category":"Mouthfeel"}],"in_stock":false,"scraped_at":"2026-01-27T00:15:31.695162","scraper_version":"2.0","raw_data":null,"roaster_country_code":"JP","id":1302,"clean_url_slug":"costa_rica_hacienda_copey_29_anaerobic_honey_184349","bean_url_path":"/leaves_coffee_roasters/costa_rica_hacienda_copey_29_anaerobic_honey_184349","date_added":null,"price_converted":false},{"name":"El Vergel – Caturra","roaster":"Sweven Coffee","url":"https://www.swevencoffee.co.uk/product/el-vergel-caturra/","image_url":"/static/data/roasters/sweven_coffee/20250829/el_vergel_caturra_honey_anaerobic_021321.png","description":"El Vergel, Tolima, Colombia – Honey Anaerobic Caturra\n\n– “An exquisite microlot, expertly processed at El Vergel, resulting from the excellent initiative called the Reforest Project, overseen by our dear friends Elias and Shady Bayter”.\n\nWhat to expect in the cup\n\nWhitecurrant, guava, elderflower. A rounded and sweet toffee-like cup, with a vibrant acidity, a smooth coating texture, and an elegant floral finish.\n\nProduct Information\nThe journey of this microlot begin with the careful selection of Caturra coffee cherries. Each cherry is meticulously handpicked to guarantee that only the ripest and highest-quality fruits are utilised. The process initiates with a 36-hour anaerobic pre-fermentation phase conducted in GrainPro bags. This controlled setting enhances the coffee’s complexity, laying the groundwork for its fruity flavour profile. After the pre-fermentation, the coffee undergoes a 120-hour fermentation phase in hermetic tanks that are positioned in the shade. This fermentation process, carried out at controlled humidity levels of 22-25%, enables the beans to cultivate their distinctive flavours, merging caramel notes with lively citrus and raspberry undertones. The prolonged fermentation period enriches the coffee’s depth while retaining its fruity characteristics. Drying is performed using a mechanical drying method over a span of 72 hours. This precise and consistent technique ensures that the beans reach the optimal moisture level, preserving their vibrant and nuanced flavours. Mechanical drying offers consistency and reliability, which are crucial for maintaining the coffee’s unique attributes during this vital stage. To conclude the process, the coffee is stabilised for 30 days in GrainPro bags. This stabilisation phase permits the flavours to fully develop and harmonise, guaranteeing a well-rounded and clean cup. By meticulously controlling the environment during stabilisation, the coffee’s quality is protected, preserving its integrity until it arrives in the roaster’s hands.\n\nProducer Notes\nThis coffee is processed at the El Vergel farm located in Fresno, Tolima, by the Bayter brothers, Shady and Elias. They have been engaged in agriculture since their childhood, following in the footsteps of their parents, who initially grew avocados. Growing up in the countryside fostered a deep connection between the brothers, their farming practices, and the region of their upbringing. In 2012, they embarked on a journey into the coffee industry and developed a passion for it. This led to the emergence of grand aspirations centred around coffee. Two years later, they became aware of the specialty coffee movement, which provided them with a clear vision for both El Vergel and their personal pursuits. In 2016, after several years of studying coffee varieties, suitable climates, and soils, the Bayter brothers initiated a varietal project at Finca El Vergel. The farm benefits from a unique microclimate due to its proximity to the snow-capped Nevado del Ruiz volcano, which is situated on its slopes. This marks our third year collaborating with Elias and Shady, and we continue to appreciate their efforts and contributions to producing some of the finest specialty coffees in Colombia and around the globe. The Reforest Project aims to plant 50,000 native trees across the northern Tolima and southern Caldas regions of Colombia. Commencing with an initial planting of 200 trees on the farms of 30 local coffee producers near El Vergel Estate, which is situated in Fresno, Tolima. The efforts are focused on revitalising coffee landscapes and promoting a healthier ecosystem. By implementing reforestation and sustainable farming practices, we are enhancing resilience to climate change while empowering coffee growers to adapt to changing environmental conditions. This initiative presents a hopeful outlook for the future of coffee in Colombia. We invite you to join us in creating a sustainable future for coffee in Colombia. Supporting the Reforest Project directly contributes to the preservation of Colombia’s coffee heritage and the strengthening of coffee-growing communities. Together, we can achieve a lasting impact.","origins":[{"country":"CO","region":"Tolima","producer":"Bayter Brothers (Shady and Elias)","farm":"El Vergel","elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"Caturra","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Caturra"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":null,"price_options":null,"price":14.0,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Whitecurrant","primary_category":"Fruity"},{"note":"Raspberry","primary_category":"Fruity"},{"note":"Guava","primary_category":"Fruity"},{"note":"Elderflower","primary_category":"Floral"},{"note":"Toffee","primary_category":"Sweet"},{"note":"Citrus","primary_category":"Fruity"}],"in_stock":false,"scraped_at":"2026-01-27T00:10:54.648295","scraper_version":"2.0","raw_data":null,"roaster_country_code":"GB","id":1644,"clean_url_slug":"el_vergel_caturra_honey_anaerobic_021321","bean_url_path":"/sweven_coffee/el_vergel_caturra_honey_anaerobic_021321","date_added":null,"price_converted":false},{"name":"Elto Elora","roaster":"Apollon's Gold","url":"https://shop.apollons-gold.com/collections/frontpage/products/elto-elora","image_url":"/static/data/roasters/apollon's_gold/20250908/elto_elora_anaerobic_honey_182359.png","description":"Elto Elora\nElto Coffee\n74158 - Anaerobic Honey\nEthiopia\nA stunning 74158 varietal lot from our friend Elto coffee owned by Eliyas Dukamo. 74158 is our favorite cultivar that also known as the COE 1st place winning cultivar of 2020 and 2022, that are in particular popular in Sidama region. This lot tells the character of its cultivar perfectly with its tartness and tropical vibes.\nExpect vibrant flavors of starfruit, juicy apricot and daisy florals. \nOur tasting notes:\n\nstarfruit, apricot, daisy\n\nArea: Sidama, Ethiopia\nAltitude: 2200-2400 masl\nVarietal: 74158\nProcess: honey process with 96hours anaerobic fermentation \nRecommended ratio: 1:18.5-19.5","origins":[{"country":"ET","region":"Sidama","producer":"Eliyas Dukamo","farm":null,"elevation_min":2200,"elevation_max":2200,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"74158","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["74158"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Filter","price_options":null,"price":3500.0,"weight":100,"currency":"JPY","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Starfruit","primary_category":"Fruity"},{"note":"Apricot","primary_category":"Fruity"},{"note":"Daisy","primary_category":"Floral"}],"in_stock":false,"scraped_at":"2026-01-27T00:44:55.683904","scraper_version":"2.0","raw_data":null,"roaster_country_code":"JP","id":1670,"clean_url_slug":"elto_elora_anaerobic_honey_182359","bean_url_path":"/apollon's_gold/elto_elora_anaerobic_honey_182359","date_added":null,"price_converted":false},{"name":"Elto Elora [Honey Anaerobic]{Omni}","roaster":"People's Possession","url":"https://peoplepossession.com/product/elto-elora-honey-anaerobicomni/","image_url":"/static/data/roasters/people's_possession/20251013/elto_elora_honey_anaerobic_omni_honey_anaerobic_171412.png","description":"This can holds a product of intense enjoyment. Experience a legitimate excursion into the realms of the cosmos with our new wave coffee.","origins":[{"country":"ET","region":"Arbegona, Sidama","producer":"Eliyas Dukamo & Atiklit Dejen","farm":null,"elevation_min":2200,"elevation_max":2200,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"74112, 74110","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["74112","74110"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":21.9,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Fig Leaf","primary_category":"Green/Vegetative"},{"note":"White Peach","primary_category":"Fruity"},{"note":"Honeysuckle","primary_category":"Floral"},{"note":"Grapefruit","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-26T23:59:59.878125","scraper_version":"2.0","raw_data":null,"roaster_country_code":"FR","id":1674,"clean_url_slug":"elto_elora_honey_anaerobic_omni_honey_anaerobic_171412","bean_url_path":"/people's_possession/elto_elora_honey_anaerobic_omni_honey_anaerobic_171412","date_added":null,"price_converted":false},{"name":"Ethiopia - Alo Village Archers Lot Honey","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/espresso-milk-coffees-2025/products/ethiopia-alo-village-archers-lot-honey","image_url":"/static/data/roasters/archers_coffee/20250908/ethiopia_-_alo_village_archers_lot_honey_anaerobic_honey_191638.png","description":"Producer: Tamiru Tadesse / Alo CoffeeFarm: Alo Village
Location: Bensa, SidamaVariety: 74158
Process: Anaerobic Honey
Altitude: 2,450 masl\n\n\n\nFermentation\n\n ▪▪▫▫▫\n\n\n\nSweetness\n▪▪▪▪▫\n\n\n\nAcidity\n\n ▪▪▪▫▫\n\n\n\nRoast\n\n ▪▫▫▫▫\n\n\nOnly a year into establishing Alo Coffee Export Plc, Tamiru Tadesse had already managed to foster a commendable reputation among specialty coffee connoisseurs around the world, with a burgeoning client base across Europe, Asia, and the Middle East. In 2021 Tamiru won 1st Place at the Ethiopia Cup of Excellence & advanced closer toward his goal of bringing greater recognition and rewards to Sidama Bensa coffee farmers, whose hard work and dedication make top-quality coffees possible.\n
\nSix years working in coffee, Sidama Bensa-born Tamiru saw the great disconnect between the exceptional flavors and high cup quality potential of his hometown's coffees and the way these were being undervalued across the market. It was also too clear to him how this put the smallholder coffee-growing families and the country's coffee industry at a huge disadvantage. \n
\nA friend of Tamiru winning the 2020 Ethiopia Cup of Excellence inspired him to personally contribute to a solution by starting his company, Alo Coffee. Through Alo Coffee, he is able to provide the means for smallholders to process their laboriously cultivated, inherently organic, and flavor-rich coffee cherries into distinctive lots of the highest quality, and then match them with the specialty coffee communities that recognize their value and properly reward it.\n
\nAlo Village is the site of the company’s processing headquarters where the coffee growers in the vicinity bring their coffee cherries for post-harvest processing. It is situated at remarkably high elevations from 2,400 masl. \n
\nLike the rest of the smallholder farmers in the country, the inhabitants of Alo Village rely on the farmlands granted to their families by the government for income mostly from coffee and food mostly comprising false banana and maize. Since each parcel covers about 1 – 2 hectares at most, coffee yields by household are constrained and volumes do not reach marketable levels, until they are aggregated by producers like Alo Coffee. \n
\nOn their own, each family and the community do not have the most current knowhow and sufficient resources to increase their farms’ productivity, nor to maintain and enhance the quality of the soils as well as that of their coffee cherries post-harvest. The involvement of quality-oriented and eco-socially committed specialty coffee producers like Alo Coffee contributes to alleviating the livelihood of the coffee-farming families, such as in Alo Village.\n
\nTo immediately benefit the smallholder coffee growers, Alo Coffee purchases their coffee cherries at a significant premium that provides a decent income to cover household essentials and their children’s education-related expenses. \n
\nWith a view for the longer term, Alo Coffee also provides direct assistance to the smallholder farmers through knowledge-sharing around better practices in agronomy, cultivation, farm maintenance, and harvesting, while initiating and funding community development projects such as building schools in the communities within their scope.\n
\nFurther, by overseeing the end-to-end conduct of post-harvest processing, Alo Coffee unburdens the smallholders of the related risks and costs, enabling them to focus their attention and energy on maintaining the natural, unblemished condition of the land and looking after their coffee trees to ensure they flourish. \n
\nBy association with Tamiru and Alo Coffee, coffee-growing communities like Alo Village also have a better chance of their concerns and interests being acknowledged, advanced, and addressed by influential stakeholders across the industry.","origins":[{"country":"ET","region":"Sidama","producer":"Tamiru Tadesse","farm":"Alo Village","elevation_min":2450,"elevation_max":2450,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"74158","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["74158"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Omni","price_options":null,"price":73.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lavender","primary_category":"Floral"},{"note":"Bergamot","primary_category":"Fruity"},{"note":"Mandarine","primary_category":"Fruity"},{"note":"Peach","primary_category":"Fruity"},{"note":"Green Tea","primary_category":"Floral"}],"in_stock":false,"scraped_at":"2026-01-26T23:48:24.429185","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1715,"clean_url_slug":"ethiopia_-_alo_village_archers_lot_honey_anaerobic_honey_191638","bean_url_path":"/archers_coffee/ethiopia_-_alo_village_archers_lot_honey_anaerobic_honey_191638","date_added":null,"price_converted":false},{"name":"Ethiopia - Alo Village Archers Lot Honey","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/pour-over-coffees-2025/products/ethiopia-alo-village-archers-lot-honey","image_url":"/static/data/roasters/archers_coffee/20250908/ethiopia_-_alo_village_archers_lot_honey_anaerobic_honey_193101.png","description":"Producer: Tamiru Tadesse / Alo Coffee\nFarm: Alo Village\nLocation: Bensa, Sidama\nVariety: 74158\nProcess: Anaerobic Honey\nAltitude: 2,450 masl\n\nFermentation: ▪▪▫▫▫\nSweetness: ▪▪▪▪▫\nAcidity: ▪▪▪▫▫\nRoast: ▪▫▫▫▫\n\nTamiru Tadesse established Alo Coffee Export Plc, quickly gaining a reputation among specialty coffee connoisseurs. In 2021, Tamiru won 1st Place at the Ethiopia Cup of Excellence, aiming to bring recognition to Sidama Bensa coffee farmers. His experience in coffee revealed a disconnect between the high quality of his hometown's coffees and their undervaluation.\n\nInspired by a friend's 2020 Ethiopia Cup of Excellence win, Tamiru founded Alo Coffee to help smallholders process high-quality, organic cherries and connect them with specialty coffee communities that value their efforts. Alo Village, located at over 2,400 masl, hosts the company’s processing headquarters where local coffee growers bring their cherries.\n\nSmallholder farmers, typically with 1-2 hectare parcels, rely on coffee, false banana, and maize for income. Alo Coffee supports these communities by purchasing cherries at a significant premium, ensuring a decent income for household needs and education. They also provide knowledge-sharing on agronomy, cultivation, and farm maintenance, and fund community development projects like building schools. By overseeing post-harvest processing, Alo Coffee allows farmers to focus on maintaining land and coffee tree health, reducing risks and costs.\n\n‘Ethiopian heirloom’ varieties, including JARC (Jimma Agricultural Research Center) and regional landraces, are commonly used. JARC varieties are bred for quality, disease resistance, and adaptability. Sidama Bensa-grown 74158, a JARC variety, is noted for floral, citrus, and honeyed notes, and has consistently ranked high in the Ethiopia Cup of Excellence.\n\nThe Archers Lot represents the co-founders’ creative approach to specialty coffee, collaborating with producing partners. This 120-hour anaerobic honey process involves hand-harvested, perfectly ripe cherries brought to Alo Washing Station. Cherries are screened, sorted for uniformity, pre-cleaned, and then placed in plastic barrels for an oxygen-free fermentation. After 120 hours, de-pulped cherries are spread thinly on raised beds for sun-drying, preventing extraneous microbial activity. The target moisture level is achieved in 14-18 days.\n\nThis process results in a cup with intense floral and citrus aromatics, complemented by sweet succulence and a smooth, crisp tea-like character.","origins":[{"country":"ET","region":"Bensa, Sidama","producer":"Tamiru Tadesse / Alo Coffee","farm":"Alo Village","elevation_min":2450,"elevation_max":2450,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"74158","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["74158"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":"Omni","price_options":null,"price":73.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lavender","primary_category":"Floral"},{"note":"Bergamot","primary_category":"Fruity"},{"note":"Mandarine","primary_category":"Fruity"},{"note":"Peach","primary_category":"Fruity"},{"note":"Green Tea","primary_category":"Floral"}],"in_stock":false,"scraped_at":"2026-01-26T23:48:24.422874","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1716,"clean_url_slug":"ethiopia_-_alo_village_archers_lot_honey_anaerobic_honey_193101","bean_url_path":"/archers_coffee/ethiopia_-_alo_village_archers_lot_honey_anaerobic_honey_193101","date_added":null,"price_converted":false},{"name":"Ethiopia - Elto Archers Lot Honey","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/pour-over-coffees-2025/products/ethiopia-elto-archers-lot-honey","image_url":"/static/data/roasters/archers_coffee/20250908/ethiopia_-_elto_archers_lot_honey_anaerobic_honey_193118.png","description":"Producer: Elto Coffee / Eliyas Dukamo & Atiklit Dejene\nFarm: Gango Village\nLocation: Bensa, Sidama\nVariety: 74158\nProcess: Anaerobic Honey 120hrs\nAltitude: 2,300 masl\n\nFermentation\n▪▪▪▫▫\n\nSweetness\n▪▪▪▪▪\n\nAcidity\n\n ▪▪▪▫▫\n\nRoast\n\n ▪▫▫▫▫\n\n\nThe Archers Lot\n\nArchers Lots culminate our co-founders’ creativity and technical acumen to compose truly artisanal specialty coffee experiences for both the discerning and adventurous specialty coffee connoisseurs, in collaboration with our closest producing partners.\n\nIn this Archers-curated 120-hour anaerobic honey process, the perfectly ripe, hand-harvested, and carefully pre-cleaned cherries were re-sorted on raised beds to ensure uniformity of the ripeness level (visually indicated by color) before they were de-pulped (i.e. skin removed) and then sealed in 50-60 KG plastic barrels with lids having a one-way valve. This was done to aid in maintaining an oxygen-free fermentation phase throughout the pre-determined 120-hour period. \n\nAfter fermentation, the barrels were emptied onto the raised beds, as the de-pulped cherries were evenly spread out in very thin layers, allowing the fermentation juices to sufficiently drain off of them. The specific instruction to maintain very thinly layered cherries throughout the sun-drying phase was deliberate, to avoid extraneous microbial activity as the coffees had already undergone the necessary fermentation in the barrels prior. The target moisture level was achieved after 14 to 18 days. \n\nAs a result of this process, this cup expresses heightened florality and honeyed sweetness, with a transparent, lively, and refreshing character.","origins":[{"country":"ET","region":"Sidama","producer":"Elto Coffee / Eliyas Dukamo & Atiklit Dejene","farm":"Gango Village","elevation_min":2300,"elevation_max":2300,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"74158","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["74158"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":73.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lavender","primary_category":"Floral"},{"note":"Lemon Grass","primary_category":"Green/Vegetative"},{"note":"Ginger Ale","primary_category":"Spices"},{"note":"Floral Honey","primary_category":"Sweet"}],"in_stock":false,"scraped_at":"2026-01-26T23:48:24.428102","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1732,"clean_url_slug":"ethiopia_-_elto_archers_lot_honey_anaerobic_honey_193118","bean_url_path":"/archers_coffee/ethiopia_-_elto_archers_lot_honey_anaerobic_honey_193118","date_added":null,"price_converted":false},{"name":"Ethiopia - Elto Archers Lot Honey","roaster":"Archers Coffee","url":"https://archerscoffee.com/collections/espresso-milk-coffees-2025/products/ethiopia-elto-archers-lot-honey","image_url":"/static/data/roasters/archers_coffee/20250908/ethiopia_-_elto_archers_lot_honey_anaerobic_honey_120hrs_191657.png","description":"Producer: Elto Coffee / Eliyas Dukamo & Atiklit Dejene\nFarm: Gango Village\nLocation: Bensa, Sidama\nVariety: 74158\nProcess: Anaerobic Honey 120hrs\nAltitude: 2,300 masl\n\n\n\nFermentation\n\n ▪▪▪▫▫\n\n\n\nSweetness\n▪▪▪▪▪\n\n\n\nAcidity\n\n ▪▪▪▫▫\n\n\n\nRoast\n\n ▪▫▫▫▫\n\n\nThe Archers Lot\n\nArchers Lots culminate our co-founders’ creativity and technical acumen to compose truly artisanal specialty coffee experiences for both the discerning and adventurous specialty coffee connoisseurs, in collaboration with our closest producing partners.\n\nIn this Archers-curated 120-hour anaerobic honey process, the perfectly ripe, hand-harvested, and carefully pre-cleaned cherries were re-sorted on raised beds to ensure uniformity of the ripeness level (visually indicated by color) before they were de-pulped (i.e. skin removed) and then sealed in 50-60 KG plastic barrels with lids having a one-way valve. This was done to aid in maintaining an oxygen-free fermentation phase throughout the pre-determined 120-hour period. \n\nAfter fermentation, the barrels were emptied onto the raised beds, as the de-pulped cherries were evenly spread out in very thin layers, allowing the fermentation juices to sufficiently drain off of them. The specific instruction to maintain very thinly layered cherries throughout the sun-drying phase was deliberate, to avoid extraneous microbial activity as the coffees had already undergone the necessary fermentation in the barrels prior. The target moisture level was achieved after 14 to 18 days. \n\nAs a result of this process, this cup expresses heightened florality and honeyed sweetness, with a transparent, lively, and refreshing character.\n\n\n\n\n\nFOR FILTER\n\nCOFFEE-TO-WATER RATIO: 1:15\nCOFFEE GRIND SIZE: Medium \nCOFFEE AGE: 7-14 days, ideally\nCOFFEE DOSE: 15 grams\nWATER WEIGHT: 255 mL\nWATER TEMPERATURE: 90°C-93°C\nTARGET BREW TIME: 02:30 - 03:00\n\nFOR ESPRESSO:\n\nDOSE: 18 to 20 grams \nYIELD: 32 to 34 grams \nTIME: 22 to 26 seconds\nRATIO: 1 : 1.6\nTEMPERATURE: 90°C - 93°C\n\n\nMILK RATIO SWEET SPOT:\n\nDOSE\n\n90ml cup: 18-20 grams\n120ml cup: 18-20 grams\n150-180ml cup: 18-20 grams\n210-240ml cup: 18-20 grams\n\nYIELD\n\n90ml cup: 40 mL (split shot)\n120ml cup: 20-24mL\n150-180ml cup: 22-28mL\n210-240ml cup: 30-32mL\n\nTEMPERATURE: 90°C - 93°C\n\n\n\nFOR YOUR POUR-OVER\n\n1. Heat water to 90°C-93°C\n\n2. Arrange your brewing set-up.\n\n— Place your dripper on the carafe & filter paper in the dripper.\n\n— Rinse the filter paper with hot water & remove the rinsing water from the carafe.\n\n3. Switch on your scale.\n\n4. Measure out 17 g of coffee & grind to Medium.\n\n5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.\n\n6. Transfer the ground coffee to the dripper; then, tare.\n\n7. Start the timer!\n\n— First pour to bloom, 55ml for 30 seconds.\n\n— Second pour, 100 ml at 00:30.\n\n— Third pour, the final 100ml at 01:15\n\n8. Target to finish the brew within 02:30 to 03:00 minutes.\n\n9. Serve & enjoy!\n\n\nFOR A WELL-EXTRACTED ESPRESSO—\n\n- Align your brewing variables\n\n- Adjust according to specifics of your situation, like your —\n\n— Espresso machine settings\n\n— Portafilter basket size\n\n— Grinder\n\n— Puck prep style\n\nMore here for tips to dial in on point spros.","origins":[{"country":"ET","region":"Sidama","producer":"Elto Coffee / Eliyas Dukamo & Atiklit Dejene","farm":"Gango Village","elevation_min":2300,"elevation_max":2300,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey 120hrs","variety":"74158","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["74158"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":73.0,"weight":100,"currency":"AED","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Lavender","primary_category":"Floral"},{"note":"Lemon Grass","primary_category":"Green/Vegetative"},{"note":"Ginger Ale","primary_category":"Spices"},{"note":"Floral Honey","primary_category":"Sweet"}],"in_stock":false,"scraped_at":"2026-01-26T23:48:24.420947","scraper_version":"2.0","raw_data":null,"roaster_country_code":"AE","id":1733,"clean_url_slug":"ethiopia_-_elto_archers_lot_honey_anaerobic_honey_120hrs_191657","bean_url_path":"/archers_coffee/ethiopia_-_elto_archers_lot_honey_anaerobic_honey_120hrs_191657","date_added":null,"price_converted":false},{"name":"Ethiopia Yeshu Anaerobic Honey","roaster":"Skylark Coffee","url":"https://skylark.coffee/collections/coffee/products/ethiopia-yeshu-anaerobic-honey","image_url":"/static/data/roasters/skylark_coffee/20250911/ethiopia_yeshu_anaerobic_honey_anaerobic_honey_184802.png","description":"We’re getting about 25 different coffees from our Ethiopian partners Bette Buna this year, so we’ve decided to name each lot after one of the people who worked on producing it, exporting it, or contributing to social work at Bette Buna.\nThis one is named for Yeshu, a talented lab manager and researcher whose warmth and dedication have benefitted Bette Buna from the start. A childhood friend of Dawit's, her huge heart for the Ethiopian people has propelled her to achieve high standards both in and out of the Bette Buna lab. In addition to assisting with cuppings and quality control, she recently led an extensive data-gathering project throughout Taferi Kela (pictured above) to help determine how Bette Buna's social projects can have the greatest impact. She's an absolute force for good and we've loved getting to know her better this year! \nThis special Yeshu lot has gorgeous notes of bergamot, mandarin, and Honeycrisp apple. It's sweet with gentle acidity — fruity, crisp, and complex. Its anaerobic honey processing creates a stunning flavour profile that is surprisingly similar to an expertly processed washed coffee. \nFor a bit more about Bette Buna, check out our blog post here or read on below ...\nBetta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact.\nHaving started in 2019, they have already grown considerably. They have expanded the Taferi Kela farm from 2 to 50 hectares and have spread to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also work hard to incorporate sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for coming generations.\nThis particular lot was grown by community farmers in Taferi Kela and processed by Bette Buna at their washing station. After depulping, the coffee was fermented in sealed barrels for 96 hours before drying 8-15 days on raised and shaded beds. It was then rested in the warehouse to stabilize and reach the correct moisture level. After dry milling locally to remove the parchment, the team applied another round of hand sorting to remove any primary defects. After that, the bags of green coffee were loaded on a truck to take a 3-5 day drive to the main Bette Buna dry mill in Gelan, located close to Addis Ababa. Here the green coffee underwent another round of cleaning, screening on size and density, and color sorting, and was finally bagged for export.\nWe're proud to support Bette Buna and plan to partner with them for many years to come.\nElevation: 2100 MASL\nVarietal: Enat Buna, 74158, 74112\nCup score: 90\nPrice paid per kg: £15\nProcess: Anaerobic Honey","origins":[{"country":"ET","region":"Taferi Kela","producer":null,"farm":"Bette Buna","elevation_min":2100,"elevation_max":2100,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Enat Buna, 74158, 74112","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Enat Buna","74158","74112"],"country_full_name":"Ethiopia"}],"is_single_origin":true,"price_paid_for_green_coffee":15.0,"currency_of_price_paid_for_green_coffee":"GBP","roast_level":null,"roast_profile":"Omni","price_options":null,"price":14.0,"weight":250,"currency":"GBP","is_decaf":false,"cupping_score":90.0,"tasting_notes":[{"note":"Bergamot","primary_category":"Fruity"},{"note":"Mandarin","primary_category":"Fruity"},{"note":"Honeycrisp Apple","primary_category":"Fruity"}],"in_stock":false,"scraped_at":"2026-01-27T00:46:24.227416","scraper_version":"2.0","raw_data":null,"roaster_country_code":"GB","id":1920,"clean_url_slug":"ethiopia_yeshu_anaerobic_honey_anaerobic_honey_184802","bean_url_path":"/skylark_coffee/ethiopia_yeshu_anaerobic_honey_anaerobic_honey_184802","date_added":null,"price_converted":false},{"name":"Inmaculada – Bourbon Rosado","roaster":"Sweven Coffee","url":"https://www.swevencoffee.co.uk/product/inmaculada-bourbon-rosado/","image_url":"/static/data/roasters/sweven_coffee/20250829/inmaculada_bourbon_rosado_honey_anaerobic_021303.png","description":"Finca Inmaculada, Pichindé, Colombia – Honey Anaerobic Bourbon Rosado\n\n– “An exquisite representation of a beautiful varietal, sourced from the Inmaculada Fellows project and masterfully crafted by the Holguin brothers”.\n\nLingonberry, physalis, manuka honey. Showcasing remarkable depth, structure, and vibrancy of tropical and berry acidity, leading to a refined floral tea-like finish.\n\nBourbon Rosado or commonly known as Pink Bourbon cherries are meticulously handpicked at their peak ripeness to guarantee optimal sugar levels and consistency. Following the harvest, the cherries are floated in clean water to eliminate underripe fruits and impurities, thereby enhancing the clarity and cleanliness of the final brew. Once sorted, the cherries undergo pulping to remove the skin, while retaining a specific amount of mucilage on the beans. This sugary layer is vital in the honey process, facilitating flavour development through enzymatic activity. The beans are subsequently fermented in sealed tanks for a duration of 36 to 48 hours. This semi-dry fermentation is carefully monitored, with temperature and pH being controlled to safeguard the coffee’s floral and fruity characteristics. After fermentation, the coffee is moved to raised beds under shade and is dried slowly over a period of 18 to 25 days. The beans are regularly turned to avoid defects and ensure uniform drying, while the mucilage crystallises, forming a sticky, golden layer on the parchment. This meticulous attention to detail results in a deep, layered, and intricate cup that we love sharing with friends on any occasion.\n\nFinca Inmaculada is an innovative specialty coffee farm situated in Pichindé, Valle Del Cauca, Colombia. Founded by the Holguin family in 2010, the farm has received international recognition for its production of rare and exotic coffee varieties. With altitudes ranging from 1,650 to 2,000 meters above sea level and fertile volcanic soils, the farm grows Sudan Rume, Eugenoides, Laurina, and Geisha using biodynamic and agroforestry methods. Nestled within the Farallones National Park, its ecosystem fosters biodiversity and sustainable practices. The farm eschews agrochemicals, instead relying on natural cycles and soil regeneration. Post-harvest procedures are carried out with great care, including anaerobic fermentation and carbonic maceration, which enhance the development of complex flavours. Their coffees have achieved numerous World Barista Championship titles and are favoured by top baristas and roasters around the globe. Finca Inmaculada additionally aids neighbouring communities through initiatives such as the coffee project known as “Fellow Farms,” which involves sharing expertise and resources with other Colombian producers. Every coffee lot is traceable from the tree to the point of export, thereby guaranteeing transparency and consistency.","origins":[{"country":"CO","region":"Pichindé","producer":"Holguin brothers","farm":"Finca Inmaculada","elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Honey Anaerobic","variety":"Bourbon Rosado","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Pink Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Filter","price_options":null,"price":20.0,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Manuka Honey","primary_category":"Sweet"},{"note":"Lingonberry","primary_category":"Fruity"},{"note":"Physalis","primary_category":"Fruity"}],"in_stock":false,"scraped_at":"2026-01-27T00:10:54.647580","scraper_version":"2.0","raw_data":null,"roaster_country_code":"GB","id":2487,"clean_url_slug":"inmaculada_bourbon_rosado_honey_anaerobic_021303","bean_url_path":"/sweven_coffee/inmaculada_bourbon_rosado_honey_anaerobic_021303","date_added":null,"price_converted":false},{"name":"Jingle Bells - Winter Coffee Blend","roaster":"Ditta Artigianale","url":"https://dittaartigianale.com/en/products/jingle-bells-winter-coffee-blend","image_url":"/static/data/roasters/ditta_artigianale/20251128/jingle_bells_-_winter_coffee_blend_washed_165336.png","description":"The Jingle Bells – Winter Coffee Blend is the Christmas blend from Ditta Artigianale designed for those who experience coffee with curiosity and precision. It combines two distinctive origins—Guatemala and Colombia—selected to create a clean, complex, and typically winter sensory profile.\n\nTogether, the two lots create a profile that evokes red currant, wildflower honey, and cinnamon—a blend designed for clear expressions both in filter and espresso, with a character that is perfectly suited for the season.","origins":[{"country":"CO","region":"Quindío","producer":"Jairo Arcila","farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Castillo","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Castillo"],"country_full_name":"Colombia"},{"country":"GT","region":"Chimaltenango","producer":"Finca De Las Mercedes","farm":null,"elevation_min":1600,"elevation_max":1900,"latitude":0.0,"longitude":0.0,"process":"Washed","variety":"Red Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Red Bourbon"],"country_full_name":"Guatemala"}],"is_single_origin":false,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Medium","roast_profile":"Omni","price_options":null,"price":11.0,"weight":null,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Red Currant","primary_category":"Fruity"},{"note":"Wildflower Honey","primary_category":"Sweet"},{"note":"Cinnamon","primary_category":"Spices"}],"in_stock":false,"scraped_at":"2026-01-26T23:53:57.252273","scraper_version":"2.0","raw_data":null,"roaster_country_code":"IT","id":2542,"clean_url_slug":"jingle_bells_-_winter_coffee_blend_washed_165336","bean_url_path":"/ditta_artigianale/jingle_bells_-_winter_coffee_blend_washed_165336","date_added":null,"price_converted":false},{"name":"Los Manantiales (Red Catuai), Guatemala","roaster":"atmans Coffee","url":"https://www.atmanscoffee.com/en/collections/all-coffees/products/los-manantiales-red-catuai-guatemala","image_url":"/static/data/roasters/atmans_coffee/20251119/los_manantiales_red_catuai_guatemala_anaerobic_honey_145302.png","description":"Cashew, caramel, apple, chamomile\n\nRed Catuai\n\nAnaerobic Honey\n\nRonald Pivaral\n\nEspresso, Filter","origins":[{"country":"GT","region":null,"producer":"Ronald Pivaral","farm":null,"elevation_min":0,"elevation_max":0,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Red Catuai","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Red Catuai"],"country_full_name":"Guatemala"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":14.0,"weight":null,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Cashew","primary_category":"Nutty"},{"note":"Caramel","primary_category":"Sweet"},{"note":"Apple","primary_category":"Fruity"},{"note":"Chamomile","primary_category":"Floral"}],"in_stock":true,"scraped_at":"2026-01-26T23:58:22.605983","scraper_version":"2.0","raw_data":null,"roaster_country_code":"ES","id":2926,"clean_url_slug":"los_manantiales_red_catuai_guatemala_anaerobic_honey_145302","bean_url_path":"/atmans_coffee/los_manantiales_red_catuai_guatemala_anaerobic_honey_145302","date_added":null,"price_converted":false},{"name":"Los Nogales Elixir Honey Orange Bourbon","roaster":"Crankhouse Coffee","url":"https://www.crankhousecoffee.co.uk/products/los-nogales-elixir-honey-orangebourbon","image_url":"/static/data/roasters/crankhouse_coffee/20250826/los_nogales_elixir_honey_orange_bourbon_anaerobic_honey_224707.png","description":"Our second gem of the year from Los Nogales is something very special. This Orange Bourbon sits at the highest point of Finca Los Nogales, in the Yarumo lot at 1900m where this unique varietal is grown exclusively. It has adapted well to the cooler conditions while still receiving plenty of light due to its positioning on the farm. As one of the newer lots on Los Nogales, they’re seeing continued improvements with each harvest. The farm, located in Bruselas, Huila, is family-owned and operated, with a strong emphasis on sustainability and innovation in coffee production.Los Nogales has gained recognition for its unique processing methods, including anaerobic natural processes and meticulous drying techniques, resulting in complex and flavourful coffees. The steps in processing this Elixir Honey are firstly, selective harvesting, floating and cleaning to select the best cherries. Then Thermal Fusion..cherries bathed in 80C water for 20secs, followed by depulping and then 5 days anaerobic fermentation with an added Orange Bourbon mosto. Finally drying on raised beds for 15 days. This coﬀee forms part of the Los Nogales Equilibrium range, which in their words: “represents a harmony between tradition and technique, seeking the balance between harvest and post-harvest procedures; to create profiles that showcase the inherent characteristics of varietal and terroir. Roasting style: We've roasted this coffee fast and light to highlight the complexities of the variety and processing without overpowering it with too much sweetness or body. This means this coffee is better suited to filter style brewing, rather than espresso. Bean colour: You may notice a variation in bean colour with this coffee. The darker beans are those that have undergone more fermentation (not roasted darker), and therefore the colour change happens at a different rate. We reached out to Los Nogales for their explanation of why this would happen and received this answer: \"In fermented coffees, it’s quite common to see some variation in bean colour. This happens because during fermentation, acids are produced that affect the bean’s structure differently depending on its density. Even when coffee is harvested from the same tree, density is not always uniform. Factors such as the bean’s position on the branch influence how many nutrients it receives, which in turn impacts its density. As a result, some beans react more to fermentation, showing a darker colour or a more ferment-forward profile. We believe that, in the end, the complexity of the cup comes precisely from the combination of all these beans, each contributing depth and nuance to the final profile.\"","origins":[{"country":"CO","region":"Huila","producer":null,"farm":"Los Nogales","elevation_min":1900,"elevation_max":1900,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Honey","variety":"Orange Bourbon","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Orange Bourbon"],"country_full_name":"Colombia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":"Filter","price_options":null,"price":24.0,"weight":250,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Red Wine","primary_category":"Alcohol/Fermented"},{"note":"Orange Zest","primary_category":"Fruity"},{"note":"Toffee Sauce","primary_category":"Sweet"}],"in_stock":true,"scraped_at":"2026-01-27T00:14:48.536284","scraper_version":"2.0","raw_data":null,"roaster_country_code":"GB","id":2933,"clean_url_slug":"los_nogales_elixir_honey_orange_bourbon_anaerobic_honey_224707","bean_url_path":"/crankhouse_coffee/los_nogales_elixir_honey_orange_bourbon_anaerobic_honey_224707","date_added":null,"price_converted":false}],"message":null,"pagination":{"page":1,"per_page":20,"total_items":18,"total_pages":1,"has_next":false,"has_previous":false},"metadata":{"process_name":"Anaerobic Honey","process_slug":"honey-anaerobic","total_results":18,"currency_conversion":null}}

Anaerobic Honey

About This Process

Popular Origins

Top Roasters

Common Tasting Notes

Coffee Beans with Anaerobic Honey Process

Christmas Gesha

Costa Rica - Cafe Rivense Honey Anaerobic

Costa Rica - Hacienda Copey Itadaki Geisha Lot 111

Costa Rica - Hacienda Copey Itadaki Geisha Lot 111

Costa Rica Cordillera de Fuego - anaerobic honey

Costa Rica Hacienda Copey #29

El Vergel – Caturra

Elto Elora

Elto Elora [Honey Anaerobic]{Omni}

Ethiopia - Alo Village Archers Lot Honey

Ethiopia - Alo Village Archers Lot Honey

Ethiopia - Elto Archers Lot Honey

Ethiopia - Elto Archers Lot Honey

Ethiopia Yeshu Anaerobic Honey

Inmaculada – Bourbon Rosado

Jingle Bells - Winter Coffee Blend

Los Manantiales (Red Catuai), Guatemala

Los Nogales Elixir Honey Orange Bourbon