Anaerobic Honey Process Coffee: Mikuba Myths Busted

Quick answer

Anaerobic honey process coffee is not flavored with honey and is not the same as natural coffee. It is a distinct method where the coffee cherry is pulped to leave some fruit mucilage, then fermented in an oxygen-free tank before drying. Mikuba Anaerobic Honey from Burundi is a clear example: it is pulped, anaerobically fermented, and sun-dried, resulting in intense juicy sweetness with notes of stone fruit, pear, chamomile, wildflower, and wild honey. To brew it, treat it like a delicate filter coffee and expect a syrupy body with bright fruit.

What 'Anaerobic Honey' Actually Means

Anaerobic honey process coffee combines two steps: honey processing and anaerobic fermentation. First, the coffee cherry is pulped to remove the skin and most of the fruit, but a layer of sticky mucilage is left on the bean—this is the 'honey' part. Then, instead of drying immediately, the beans are placed in a sealed tank with limited oxygen for fermentation. This anaerobic environment slows down microbial activity and encourages different flavor compounds to develop. After fermentation, the beans are dried, often in the sun. The result is a coffee with pronounced sweetness, complex fruit notes, and a heavier body than a washed coffee. Mikuba Anaerobic Honey is processed exactly this way at the Long Miles Project's Heza Station in Kayanza, Burundi.

Myth 1: Anaerobic Honey Coffee Is Sweetened with Honey

This is the most common misunderstanding. The term 'honey' refers to the mucilage's sticky, honey-like texture during processing, not to any added honey or flavoring. Anaerobic honey process coffee is 100% coffee—no sweeteners, no additives. The intense sweetness you taste comes from the fermentation and drying stages, which concentrate sugars naturally present in the fruit. Mikuba Anaerobic Honey is a perfect example: its wild honey and stone fruit notes are a result of the anaerobic honey process, not added ingredients.

Myth 2: Anaerobic Honey Is the Same as Natural Process

Natural process coffee dries the whole cherry with the fruit still intact, while honey process removes the skin and pulp but leaves some mucilage. Anaerobic honey adds a sealed fermentation step before drying. These differences create distinct flavor profiles. Naturals often have bold, fermented fruit flavors and can be wild or boozy. Anaerobic honeys tend to be sweeter, cleaner, and more balanced, with juicy acidity and a syrupy body. Mikuba Anaerobic Honey, for instance, shows stone fruit, pear, and floral notes rather than the heavy, wine-like tones of many naturals.

Myth 3: You Need Special Equipment to Brew Anaerobic Honey Coffee

You can brew anaerobic honey coffee with the same gear you use for any filter coffee. A pour-over dripper like a Hario V60 or an AeroPress works well. If you use a grinder like the Ode Brew Grinder, you may want to adjust the grind size slightly finer than you would for a washed coffee to highlight its sweetness, but start with your usual setting and tweak from there. The key is to use water just off boil (around 200–205°F) and a ratio of about 1:16 coffee to water. Because these coffees are often more soluble, you might need a slightly coarser grind to avoid over-extraction. Let taste guide you.

Myth-Busting Verdicts

• Anaerobic honey coffee is flavored with honey: The 'honey' refers to the mucilage left on the bean during processing, not added honey. Mikuba Anaerobic Honey gets its sweetness from fermentation and drying. Verdict: Myth. No honey is added.
• Anaerobic honey is just another name for natural process: Natural process dries the whole cherry; honey process removes skin and pulp but leaves mucilage. Anaerobic honey adds a sealed fermentation step. Mikuba Anaerobic Honey is pulped, anaerobically fermented, then sun-dried. Verdict: Myth. They are distinct methods.
• You need a special brewer for anaerobic honey coffee: Any filter brewer works. Use a V60, AeroPress, or similar. Adjust grind and ratio to taste. For Mikuba Anaerobic Honey, start with a 1:16 ratio and 200–205°F water. Verdict: Myth. Standard gear is fine.

Key product facts

• Mikuba Anaerobic Honey: This stellar microlot comes from a group of smallholder farmers on Mikuba Hill, Burundi and was processed at the Long Miles Project's Heza Station. It was pulped and anaerobically fermented before drying in the sun. Understanding the exact processing helps you anticipate the flavor profile: expect intense juicy sweetness and complex fruit notes.
• Mikuba Anaerobic Honey: We tasted stone fruit, pear, chamomile, wildflower, and wild honey. These tasting notes give you a benchmark for what to look for when brewing, so you can adjust grind and ratio to highlight those flavors.