Exploring Experimental Coffee Processing

At Alt Brew Coffee, we believe great coffee starts long before it reaches your cup. It begins on the farm, in the ferment tanks, and in the minds of those bold enough to ask — what if we tried something different?

Welcome to the world of experimental coffee processing, where science meets sensory adventure.

What Is Coffee Processing?

Coffee processing is the method by which coffee cherries are transformed into green beans ready for roasting. Traditionally, this is done using three main methods:

  • Washed (Wet) – clean, bright, and classic
  • Natural (Dry) – fruity, bold, often funky
  • Honey (Semi-dry) – a balanced hybrid with both body and clarity

While these have stood the test of time, a new frontier is emerging: experimental processing.

What Is Experimental Coffee Processing?

Experimental processing refers to non-traditional techniques that manipulate fermentation time, environment, and even ingredients to coax unique flavors from the beans.

These aren’t random — they’re intentional, controlled experiments designed to enhance complexity, aromatics, sweetness, and surprise.

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Types of Experimental Processing Methods

1. Anaerobic Fermentation

Coffee is fermented in a sealed, oxygen-free tank. This alters microbial activity and can result in wild, winey, or boozy flavor profiles.

Think: tropical fruits, dark berries, and wine-like acidity

2. Carbonic Maceration

Borrowed from winemaking, whole coffee cherries are fermented in CO₂-rich environments, allowing ultra-precise control and deep flavor development.

Think: velvety body, floral notes, and elegant complexity

3. Co-Fermentation

This is where things get really interesting. Coffee is fermented alongside other ingredients like fruits (e.g., lychee, berries), hops, cacao, or botanicals.

Think: lychee-bomb, blueberry syrup, or even hints of spice and citrus

4. Yeast-Inoculated Fermentation

Specific strains of yeast are added to the coffee to shape the flavor profile in a consistent way. It’s like giving the fermentation a roadmap.

Think: cleaner fermentation, enhanced florals, boosted sugars

5. Thermal Shock

After fermentation, beans are subjected to alternating hot and cold water treatments, affecting cellular structure and flavor retention.

Think: intensified fruitiness and extended shelf life

Why Experimental Coffee?

  • It unlocks new possibilities for producers and roasters.
  • It rewards curiosity and challenges conventional taste expectations.
  • It supports innovation and deeper storytelling around coffee origins.

For the flavor-obsessed, these coffees are a playground.

Try It Yourself

At Alt Brew Coffee, we curate experimental coffees from bold producers like Pirates of Coffee, who push boundaries with every batch. From co-fermented lychee lots to anaerobic berry bombs, our drops are all about delivering the unexpected.

Curated for the Curious

If you're seeking a coffee experience that dares to be different — you're in the right place.

  • → Explore our latest drops
  • → Follow us on Instagram @alt_brew_coffee for flavor notes, brewing tips, and behind-the-scenes stories

Have questions about processing methods or curious about how co-fermentation works?
Drop us a comment below or DM us on IG!

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