Our 2026 Spring Roast has sprung, bringing a new processing method to the line up of Josephine's Roasters offerings

A new way to experience coffee.
Anaerobic fermentation, vibrant flavor, unforgettable cup.

What is Anaerobic Fermentation?

Anaerobic fermentation is a coffee processing method where freshly harvested coffee cherries are sealed in an oxygen limited environment, typically in tanks or containers, before drying. By reducing oxygen, producers create a controlled environment where specific microorganisms, like yeast and bacteria, break down sugars in a slower, more deliberate way.

This process allows producers to carefully guide fermentation, resulting in more consistent and expressive flavor development.

How It Impacts Flavor

By limiting oxygen, fermentation becomes more controlled and selective. This leads to:

-Enhanced sweetness
-More pronounced fruit characteristics
-Improved clarity and structure
-A fuller, more rounded body

Rather than overpowering the coffee, anaerobic fermentation often amplifies what’s already present, bringing forward layered fruit notes and a refined sweetness that might otherwise remain subtle.

Why It Matters

Anaerobic fermentation represents a shift toward precision processing in coffee. Much like winemaking, producers can influence the final cup through careful control of time, temperature, and microbial activity.

The result is coffee that feels more intentional, expressive, and dynamic, offering a new way to experience origin and variety.

Ready to try a cup? Head over to our 2026 Spring Roast and grab your bag of beans today! This is a limited time offering.