Special Process: Anaerobic, Honey & Beyond

Special process is an umbrella term for methods beyond classic washed and natural coffee: anaerobic fermentation, carbonic maceration, co-fermentation with fruit or spices, yeast-assisted processing and honey. Producers control fermentation to shape flavor, which is why these coffees often taste more intense, sweeter or stranger than a classic lot. Lots are small and rotate, so a favorite can sell out.

Expect intense, unusual flavors: bubblegum, cinnamon, banana, tropical fruit and a lactic, yogurt-like creaminess. Carbonic lots such as Negele Gorbitu from GRINGO lean toward pineapple, blueberry and violet, while the double fermented Quebraditas goes for banana and hard candy. Some lots, like El Rincon, stay clean and herbal instead. The product page lists the process and tasting notes. Let the cup cool a little, because these coffees often reveal more flavor as it cools.

No. The name comes from the sticky fruit layer left on the bean while it dries, which adds sweetness and lower acidity, with brown sugar and cooked fruit notes. Honey processes come in degrees such as yellow, red and black, depending on how much of the layer stays on the bean and how it dries. At the far end, Raisin Honey uses 100% pulp and no water.

If you are curious but cautious, start with a balanced lot like Bombona from Coffee Collective, an anaerobic washed Colombian with blackberries, chocolate and caramel, or the tea-like BrewTEAful from Spojka, an anaerobic washed Sumatran lot made with fruit enzymes. Keep brewing simple: an AeroPress, V60 or Chemex with a paper filter keeps the fruit sparkling. In an AeroPress, 17 g of coffee to 250 g of water at 92°C with a medium-fine grind is a good start. Use fresh water and a scale, because small changes show in expressive coffees.