Anaerobic Honey

What Is Anaerobic Honey?

Anaerobic honey processing seals pulped beans — with a set proportion of mucilage left on — for oxygen-free fermentation, then dries them with the mucilage still attached. It combines the finesse of washed coffee with the richness of naturals, striking a balance between the two, and is especially common in honey-process strongholds like Costa Rica and El Salvador.

First, the Honey Process

In honey processing, the skin is removed but the sticky mucilage is not washed off; the beans dry with it attached. Depending on how much mucilage remains and how it is dried, lots are often labeled white, yellow, red or black honey — the darker the name, the more mucilage, the slower the drying, and the sweeter and richer the cup. Anaerobic honey adds a sealed fermentation step before drying, letting the mucilage sugars transform without oxygen for added complexity.

Processing Steps

• Sort: select cherries of even ripeness
• Pulp: remove the skin, leaving 20–80% of the mucilage
• Anaerobic fermentation: seal in tanks or bags so the mucilage sugars interact with the beans, typically for 36–60 hours
• Dry directly: without washing, dry slowly on raised beds with the fermented mucilage still attached, turning frequently to prevent mold

Flavor Profile

• Honeyed fruit: rich honey, yellow peach and apricot sweetness
• Silky texture: moderate acidity with a round, buttery mouthfeel
• Great balance: the sweetness of naturals with the acidity of washed coffees — layered yet approachable
• Fermentation notes: a light boozy, ripe-fruit character, more restrained than anaerobic naturals

Processing Challenges

Sticky mucilage makes beans clump together during drying; with too little turning or damp weather, mustiness or over-fermentation can develop quickly. Anaerobic honey relies heavily on mill experience and good weather.

Notable Origins

• Costa Rica
• Thailand
• El Salvador
• Panama

Brewing Tips

Anaerobic honey coffees suit light to medium-light roasts. Pour-over or a Clever Dripper brings out their sweetness and round body — try 90–93°C water. As iced pour-over, the peach and apricot sweetness is irresistible.