Funky & Wild Coffees

For drinkers who already love specialty and want what's coming next. For the bag that surprises — sometimes delights, sometimes confuses. Not a great first specialty coffee.

Process is the variable, not origin. A bean that would taste of chocolate via the washed process can taste of red wine and rum after 96 hours of anaerobic fermentation in a sealed tank. The high sweetness from extended ferment usually carries the cup even when brewing is slightly off — surprisingly forgiving.

Producers in Colombia (Diego Bermudez, Wush Wush Gardens), Costa Rica, Panama, and an increasing number of Brazilian and Ethiopian estates lead this category. Anaerobic fermentation, extended ferments, hybrid drying, koji-style techniques.