Experimental Processing: Honey, Anaerobic & Carbonic Maceration
In specialty coffee, processing isn’t just about drying—it’s about design. At Steel Oak, we’ve explored how fermentation and technique can elevate flavor, from our Tarrazú Tirra Honey to small-lot anaerobics that redefine sweetness and structure. Here’s how three modern methods—Honey, Anaerobic, and Carbonic Maceration—transform the cup.
Honey Process
In Ethiopia’s Koke Cooperative, producers depulp the coffee cherry but leave some mucilage intact—essentially coating each bean in a natural layer of sticky fruit sugars. Drying on raised beds for two to three weeks, this “honey” layer caramelizes in the sun, yielding coffees with lush sweetness, gentle acidity, and syrup-like mouthfeel. Honey-processed coffees bridge the gap between the clarity of washed and the fruit-forward depth of naturals.
Anaerobic Fermentation
Anaerobic coffees—like our Worka Sakaro from Gedeb—ferment in sealed tanks without oxygen. As microbes consume sugars, pressure builds and internal temperatures rise, enhancing lactic acids and complex aromatic esters. The result? Flavors of ripe berry, wine-like depth, and structured sweetness unlike any traditional process. Controlled fermentation allows precision, but small variations in temperature or time can dramatically shift the flavor outcome.
Carbonic Maceration
Borrowed from the wine world, carbonic maceration submerges whole cherries in carbon-dioxide-rich environments, encouraging intracellular fermentation before depulping. The technique intensifies fruit character—think strawberry jam, rose, and tropical notes—while preserving vibrant acidity. Farmers in Colombia and Costa Rica are using it to push the sensory boundaries of coffee, producing elegant, aromatic cups that blur the line between science and art.
Why It Matters
Every processing choice is a conversation between farmer, environment, and roaster. By supporting microlots that embrace innovation, Steel Oak champions traceable, ethical partnerships and celebrates the creative evolution of coffee. Taste the difference—and meet the producers redefining what’s possible in every cup.