Also known as the dry process, this is one of the oldest and most traditional methods of coffee production. The whole coffee cherries are carefully dried under the sun with the fruit still completely intact. By allowing the beans to remain in contact with the fruit and extending the fermentation period during the drying stage, we unlock wild complexity. This meticulous method requires a stable climate and careful management, resulting in a cup with profound, wine-like depth and intense, syrupy sweetness.

In the washed process, the outer fruit is meticulously removed before the bean begins to dry. Through a precise wet fermentation stage, the sticky mucilage is broken down and completely washed away. This highly controlled, clean method strips away the heavy influence of the fruit to reveal the pure, unmasked terroir of the origin. The result is a vibrant, incredibly crisp cup characterized by bright, articulate acidity and delicate clarity.

In anaerobic processing, coffee cherries are sealed in oxygen-deprived tanks to undergo a highly controlled fermentation. This precise environment restricts oxygen and forces the beans to absorb complex acids and sugars in a completely different way than open-air methods. Whether the beans are subsequently washed or dried naturally, this advanced technique unlocks vibrant, wildly unique flavor profiles and intense fruit notes.

Co-fermentation pushes the boundaries of traditional coffee processing. In this highly experimental approach, coffee ferments in a controlled environment alongside specific organic matter—such as targeted fruits or cultured yeasts. This rare, boundary-pushing technique introduces entirely unexpected, layered flavor complexities, creating a truly unique and surprising cup designed for the curious brewer.