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Smooth Arabica

Anaerobic Naturals

Anaerobic Naturals

810.00 INR
810.00 INR
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Grind Size Chart

Recommended Brewing Methods for Anaerobic Naturals
coldbrew
frenchpress
channa
chemex
aeropress
pourover
homeespresso
indianfilter
drip
mokapot
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Know Your Coffee

COFFEE Arabica, Anaerobic Naturals

What does biodiversity have to do with flavour? Quite a lot. Wild fermentation is a term we use to describe fermentation driven by microorganisms native to the environment where the coffee is grown and processed. In our case, that environment is the BRT Tiger Reserve. 

Anaerobic Naturals revisits a fermentation method we first explored during the 2024–25 harvest. The coffee is meticulously picked and sorted before being fermented for four days in enclosed vats. Our team at the PICO unit keeps a close eye on hygiene, timing and handling, and dries the coffee slowly to guide the process without trying to mask what the fermentation brings to the cup. The cherries are then laid out to dry slowly on raised beds for between 24 and 42 days.

Drying is a careful balancing act. Over the course of several weeks, the coffee experiences changing weather conditions — rain, direct and dappled sunlight, wind, and fluctuating temperatures — all of which contribute to the character of the final cup. The result is a coffee with a heavy body, syrupy texture, and the layered fruit character we have come to love in this style of processing.

FLAVOUR NOTES Mandarin, Orange Zest & Cocoa

BREW Pour Over

RECIPE Use 16g of medium to medium-coarse ground coffee with 256g of total brew water at a 1:16 ratio. Start with a 30g bloom using water at 90°C and allow the coffee to bloom for 45 seconds. Using water at 93°C, pour 90g, bringing the total to 120g. Slowly pour another 90g, bringing the total to 210g, and finish with a slow 46g pour to reach 256g. Allow the brew to draw down completely, targeting a total brew time of around 2 minutes and 55 seconds.

NOTE The 'best brewed with' list suggests methods for the best cup, but isn’t restrictive — this coffee can be ground and brewed however you prefer.

  • BR Hills, Karnataka

  • Mixed

  • 1200MSL

  • In-Fruit Fermentaion – Four Days

  • Chandragiri

  • Light Medium
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Transparently Traded

ORIGIN BR Hills, Karnataka

GROWER Kethegowda

ABOUT Kethegowda is at the heart of everything we do at Black Baza. He is a Soliga elder and a passionate naturalist with over two decades of ecological research on bees, birds and native trees. His farm is also a regular stop for a leopard we named Chukki.

PRICE PAID IN 2026

₹1000/kg ~ $11.8/kg for equivalent green coffee

2.4x the Fair Trade minimum price

Our price isn’t driven by speculative markets but reflects quality and the growers' commitment to biodiversity-friendly farming. Our higher price floor ensures a more sustainable income for farmers.

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Microlots Matter

2026 MICROLOTS For the 2026 harvest, we kicked our processing up many notches. It began with hands-on workshops on post-harvest practices — from picking ripe coffee fruit to pulping, fermenting, and, crucially, drying. After working closely with our smallholder producer partners, we set up a PICO unit — a tiny, village-level processing hub — equipped with a shiny Penagos pulper that processed over 9,000 kilos of fruit in its very first run. But more than infrastructure, it created work: people came together to sort fruit, supervise fermentation and drying, and even turn waste into black gold — compost. This year, our partner producers worked closely with Asjad Ahmed and Arshiya Bose (both Q Post-Harvest Professionals) to craft Arabicas that are deeply flavourful, and just a little playful. What you’re tasting is the result of that collective effort — careful processing, shared learning, and many hands at work. These are our 2026 microlots, and we can’t wait for you to try them.

WHY But beyond taste, the Microlot Programme is a vital part of our mission to strengthen smallholder livelihoods. Through this programme, producers can earn over 1.4x the market price, helping them break cycles of debt. One of our partner growers shared how producing the Yellow Honey coffee allows her to hold on to her harvest, preventing family members from quickly selling it off at a fraction of its value.

JOIN US These Microlots are more than coffee; they’re about resilience, dignity, and meaningful change.

FAQs

Have questions? We’ve got answers! Here are some of the questions people have had about Anaerobic Naturals. If you have more, check out our FAQs page or feel free to contact us!

What exactly are Microlots? -

Microlots are small lots of coffee that are unique in some way - often it's the origin or terroir and in our case, it's the processing method. You can think of Black Baza Microlots as delicious experiments!

Are all your coffees organic? -

While not all our coffees are certified organic, every kilo we source and roast is grown without chemical pesticides, fertilisers, weedicides, or fungicides. Organic certification can be prohibitively expensive for the smallholder producers we work with, but we ensure our practices align with organic principles. You can view a lab report here.

What is the best way to store this coffee? -

The best way to store your coffee is in an airtight, opaque container kept in a cool, dry place away from direct sunlight and moisture. For optimal freshness, we recommend transferring the coffee from its biodegradable bag into an airtight canister. We suggest that you avoid storing coffee in a fridge or freezer. Moving beans in and out of the freezer every time you make coffee can introduce moisture to the beans, resulting in potential mold growth and degradation of the coffee.

Do you have light, medium and dark roast options? -

We offer a variety of roast levels, including dark, medium, and light, each highlighting unique flavour profiles. Dark roasts are rich and robust with deep, chocolatey notes, medium roasts balance natural flavours with a smooth body, and light roasts are bright and aromatic, preserving the beans' natural acidity. Whether you prefer bold, balanced or delicate flavours, we've got you covered!

Why are there white flakes when I grind my coffee? -

The light tan flakes you see are coffee chaff, a natural by-product of the roasting process. Chaff is a parchment-like layer from the centre of the coffee bean and is more noticeable in lighter roasts, as darker roasts burn off most of it. When ground, chaff appears as lighter specks mixed with coffee grounds—it’s perfectly safe to brew and won’t affect your coffee or grinder.

Our coffee is in collaboration with people and nature

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