What does anaerobic fermentation mean for coffee?

Anaerobic fermentation happens in a sealed environment without oxygen. Producers use it to control which microbes and yeasts break down the coffee cherry, which can produce more intense fruit or floral notes compared to traditional open-air fermentation. In this case, blackberries and enology yeast were added to guide the process.

How should I brew this coffee?

Pour-over methods like V60 or Chemex highlight the fruit and tea notes, while a French press brings out more body and sweetness. If you're pulling espresso, aim for a slightly longer ratio to keep the acidity balanced. Use water just off the boil—around 200°F—and avoid over-extracting, which can bring out bitterness from the light roast.

Is the blackberry flavor added artificially?

No. The blackberries are part of the fermentation process, not a flavoring. They contribute sugars and microbes that change how the coffee ferments, which influences the taste in the final cup. You won't taste artificial berry syrup—just fruit character that developed naturally during processing.

What's the difference between honey process and washed coffee?

Honey process leaves some of the sticky fruit mucilage on the bean during drying, which adds sweetness and body. Washed coffee removes all mucilage before drying, resulting in a cleaner, brighter cup. This lot uses honey processing to preserve the fruit character introduced during fermentation.

Andres Martinez, Blackberry Co-Ferment

#2 in Coffee & Tea

The 3-second version

Four-day anaerobic fermentation with castilla blackberries and enology yeast
Light roast brings out macerated berry, black tea, and demerara notes
Caturra variety from Cauca, Colombia, grown at altitude
Limited release—no restocks
Fruit-forward profile may be polarizing
Light roast requires careful brewing

Why it's on GiftsFeed

Blackberry co-fermented Colombian coffee with anaerobic processing

Most fruit-flavored coffees rely on syrups or additives, while natural fruit notes from terroir alone often fade under darker roasts. Anaerobic co-fermentation sits in the middle: the producer controls fermentation conditions to coax out fruit character from the bean itself, using blackberries as a catalyst rather than a coating. The result tastes distinctly of fruit without the cloying sweetness or artificial edge you get from flavored beans.

This approach demands more labor and risk—fermentation can easily tip into overripe or vinegary—but when executed well, it produces a cup that's both expressive and clean. Worth it if you're after something that actually tastes different, not just louder.

Good gift when

People who enjoy experimental coffee processing methods
Drinkers who prefer fruit-forward profiles without added flavorings
Anyone curious about anaerobic fermentation techniques
Fans of light roasts with layered complexity

Skip it if This is a limited release, so if you find a profile you love, you won't be able to reorder the same lot once it sells through.

Specs

Origin: Cauca, Colombia
Process: Honey / Blackberry Co-Ferment
Variety: Caturra
Roast Level: Light
Taste Notes: Macerated berry, black tea, demerara
Producer: Andrés Martinez
Roasted By: Mom 'n 'em Coffee, Cincinnati

What's included

Whole bean coffee

If you're giving it

No sizing to guess

Ships as a bag of whole beans; consider pairing with a grinder if the recipient doesn't have one.

The maker

Andrés Martinez grows Caturra in Cauca, a Colombian department where the western and central Andes converge. The steep slopes and volcanic soil create ideal drainage, while altitude slows cherry maturation and concentrates sugars. Rather than rush beans to the drying stage, Martinez extends fermentation: four days sealed with castilla blackberries and enology yeast, followed by another round in blackberry juice under open air.

This honey process leaves some of the sticky fruit mucilage on the parchment during drying, which adds body and a lingering sweetness that survives the roast. The blackberries themselves don't flavor the coffee directly—they introduce microbes and sugars that shift how the bean ferments, producing esters and organic acids that read as fruit in the cup.

The details

This single-origin bean starts with a four-day anaerobic fermentation alongside castilla blackberries and enology yeast, then moves to open fermentation in blackberry juice. The extended contact transforms the natural sugars in the coffee cherry and introduces fruit complexity without any added flavoring.

The producer behind this lot cultivates Caturra at altitude in Cauca, a region known for volcanic soil and sharp temperature swings between day and night. That environment develops density in the bean, which carries the fermentation character without turning murky or overly sweet.

Roasted to a light profile, the cup opens with macerated berry—think jammy rather than bright—and settles into black tea tannins with a demerara sweetness that rounds out the finish. The honey process leaves some fruit mucilage on the bean during drying, contributing body and a lingering fruit presence that complements the blackberry fermentation.

Because this is a limited release tied to a single harvest and a specific fermentation experiment, once the current lot is gone, it won't return. Brewing as pour-over or in a French press brings out the layered fruit and tea notes, while espresso drinkers will find enough sweetness to balance the acidity without needing milk.

Fellow

Andres Martinez, Blackberry Co-Ferment

Light-roasted Caturra from Cauca with berry, black tea, and demerara notes

$26.50at fellowproducts.com

Quantity

Ships and sold by Fellow. About this merchant

The 3-second version

Four-day anaerobic fermentation with castilla blackberries and enology yeast
Light roast brings out macerated berry, black tea, and demerara notes
Caturra variety from Cauca, Colombia, grown at altitude
Limited release—no restocks
Fruit-forward profile may be polarizing
Light roast requires careful brewing

Questions

What does anaerobic fermentation mean for coffee?: Anaerobic fermentation happens in a sealed environment without oxygen. Producers use it to control which microbes and yeasts break down the coffee cherry, which can produce more intense fruit or floral notes compared to traditional open-air fermentation. In this case, blackberries and enology yeast were added to guide the process.
How should I brew this coffee?: Pour-over methods like V60 or Chemex highlight the fruit and tea notes, while a French press brings out more body and sweetness. If you're pulling espresso, aim for a slightly longer ratio to keep the acidity balanced. Use water just off the boil—around 200°F—and avoid over-extracting, which can bring out bitterness from the light roast.
Is the blackberry flavor added artificially?: No. The blackberries are part of the fermentation process, not a flavoring. They contribute sugars and microbes that change how the coffee ferments, which influences the taste in the final cup. You won't taste artificial berry syrup—just fruit character that developed naturally during processing.
What's the difference between honey process and washed coffee?: Honey process leaves some of the sticky fruit mucilage on the bean during drying, which adds sweetness and body. Washed coffee removes all mucilage before drying, resulting in a cleaner, brighter cup. This lot uses honey processing to preserve the fruit character introduced during fermentation.