If you’ve spent any time around specialty coffee lately, you’ve probably spotted words like anaerobic, fermented or experimental appearing on coffee labels. And it can feel like you’re supposed to already know what they mean or that their appearance on the bag label automatically makes a coffee more special.
They simply refer to experimental coffee processing methods. The coffee terminology can sound very technical, but the idea behind it is actually quite simple: producers are exploring new and unconventional processing techniques to create different flavours, textures and experiences in the cup
So, what does experimental coffee processing actually mean? Let’s break it down properly for you.
First things first: what is coffee processing?
We have previously written a blog on coffee processing and different methods available. But in simple terms, before coffee reaches a roaster, the beans need to be separated from the fruit of the coffee cherry. The process that removes the fruit from the seed (the coffee bean), and how it’s then sorted and dried, is called coffee processing, and it has a huge impact on flavour.
The most common coffee processing methods are:
- Washed: clean, bright, structured
- Natural: fruit-forward, heavier, often sweeter
- Honey: somewhere in between, sticky-sweet complexity
So what is experimental processing?
Experimental coffee processing refers to innovative and controlled methods used during fermentation and drying to create unique flavour profiles in coffee.
Instead of following traditional processing rules, coffee producers intentionally adjust processing variables such as:
- Fermentation time
- Oxygen levels (anaerobic vs aerobic fermentation)
- Temperature control during fermentation
- Type of fermentation tanks or environments
- Use of specific yeasts or microbial cultures
The goal is not to make coffee ‘weird for the sake of it,’ but to explore new layers of flavour, texture and complexity.
Our La Cabaña single origin coffee, produced by Danilo Perez at La Cabana farm in Colombia, undergoes an extended 200-hour anaerobic fermentation. Only the ripest coffee cherries are hand-selected before being sealed in barrels with oxygen removed, allowing fermentation to develop slowly and intensify the coffee’s flavour profile.
Meanwhile, Aracaçu from Brazil, produced by the Chaves de Brito family, showcases a different approach to innovation in processing. After harvest, ripe cherries are sorted by maturity using a laser colour sorter before being placed in a temperature-stable shaded area beneath banana and mango trees, protecting them from direct sunlight. The cherries are then covered with banana leaves for 72 hours and closely monitored throughout the process. Afterwards, they are stored in bulk bags and rested for 30 days in a conditioning room, extending fermentation and helping to develop deeper sweetness and complexity in the final cup.
What does ‘funky coffee’ actually mean?
'Funky' is an informal coffee term used to describe unexpected, unusual fruit-forward flavours that stand out from traditional flavour profiles. Most association comes from overripe tropical fruit, berry juice, floral blooms, and sometimes even a wine-like tang. These flavour characteristics are commonly connected with experimental processing methods such as extended fermentation, anaerobic fermentation, or natural processing, where the sugars and microbes from the coffee cherry interact with the bean for longer periods of time.
You might taste notes like:
- Tropical fruit
- Overripe berries
- Floral intensity
- Wine-like acidity
What does boozy mean?
Despite the name, boozy coffee does not contain alcohol. Instead, it describes flavour notes that resemble alcoholic drinks such as:
- Red wine
- Whiskey
- Rum
- Cider
These flavours come from fermentation processes that produce aromatic compounds similar to those found in other fermented drinks. Your coffee isn’t drunk, it just borrows the vibe.
What does fermented coffee mean?
All coffee is fermented to some extent, but fermented coffee in the experimental processing sense refers to highly controlled or extended fermentation processes.
Common methods include:
- Extended fermentation: leaving coffee cherries to ferment longer than usual
- Anaerobic fermentation: fermenting coffee in sealed, oxygen-free tanks
- Controlled microbial fermentation: using selected yeast or bacteria
- Temperature-monitored fermentation: adjusting heat to influence flavour development
These techniques allow producers to influence sweetness, acidity, body and aromatic complexity.
Why is experimental coffee processing becoming more popular?
Experimental coffee processing is growing as the coffee world continues to evolve. A big part is climate change reshaping where and how coffee can be grown, pushing producers to adapt and innovate. At the same time, drinkers are more curious than ever, actively seeking out new and exciting flavour experiences rather than just a “standard” cup of coffee.
On the producer side, there’s also far more freedom and creativity in how coffee is processed after harvest in comparison to traditional methods, opening the door to experimentation and new techniques. And because these coffees can offer something truly distinctive, they also help producers stand out in an increasingly competitive market.
All of this points to a bigger shift in coffee towards creativity, experimentation, and flavour exploration.
Is experimental coffee better than traditional coffee?
Not necessarily, and that’s the exciting part. It’s not really about ‘better’ or ‘worse,’ but about different expressions of flavour and what you enjoy in the cup.
Traditional washed coffees are often clean, crisp, and structured, letting origin character shine through in a very transparent way. Natural coffees tend to lean into fruitiness and sweetness, with a more juicy profile. Experimental coffees, on the other hand, push things further. They can be bold, layered, and sometimes surprising, offering flavours you might not expect from coffee at all.
What really matters across all of them is the intention behind the process and the level of care and control at origin. Experimental coffee processing is not there to replace traditional methods, it’s just expanding what coffee can be.
