Mikuba Anaerobic Honey Coffee Review: Tasting Notes and Brewing Recommendations

Anaerobic honey processing is one of the most exciting trends in specialty coffee, and the Mikuba lot from Wilton Benitez Gesha exemplifies why. This coffee undergoes a double fermentation: first whole cherry anaerobic, then pulped and dried with mucilage intact (honey process). The result is a complex, fruit-forward cup with a creamy body and wine-like acidity.

In this review, we'll break down the tasting notes, discuss the processing method, and share brewing recommendations to help you get the most out of this unique coffee. Whether you're a seasoned home barista or just curious about anaerobic coffees, this guide will give you practical insights.

Tasting Notes and Flavor Profile

The Mikuba anaerobic honey coffee presents a vibrant aroma of ripe berries and tropical fruit, with a hint of floral sweetness. On the palate, expect flavors of blueberry, passion fruit, and a subtle wine-like complexity. The honey process adds a silky mouthfeel and caramelized sugar sweetness that balances the bright acidity.

As the coffee cools, notes of dark chocolate and stone fruit emerge, with a lingering finish reminiscent of dried apricot. The anaerobic fermentation contributes a gentle funkiness—think overripe fruit or red wine—without overwhelming the clean, sweet profile. This is a coffee that rewards slow sipping and attention to detail.

• Aroma: Berry, tropical fruit, floral
• Flavors: Blueberry, passion fruit, dark chocolate, apricot
• Body: Silky, medium-full with caramel sweetness
• Acidity: Bright but balanced, wine-like

Understanding Anaerobic Honey Processing

Anaerobic fermentation involves sealing whole coffee cherries in oxygen-free tanks for a controlled period, allowing yeast and bacteria to develop unique flavor compounds. After fermentation, the cherries are pulped, but the sticky mucilage is left on the beans to dry—hence 'honey' processing. This combination intensifies fruity and fermented notes while retaining sweetness.

Compared to washed or natural processed coffees, anaerobic honey lots like the Mikuba offer a more pronounced complexity and a heavier body. However, they can be more challenging to brew: over-extraction may bring out harsh, boozy flavors, while under-extraction can leave the cup sour and thin. Precision in grind size and water temperature is key.

• Use a medium-fine grind for pour-over to balance extraction.
• Start with water at 93°C (200°F) and adjust based on taste.
• Aim for a 1:16 coffee-to-water ratio for a balanced cup.

Brewing Recommendations for Best Results

For pour-over, the Stagg X dripper paired with a quality grinder like the Ode Gen 2 can highlight the coffee's clarity and sweetness. Use a medium-fine grind (similar to table salt) and pour in stages: a 30-second bloom with twice the coffee weight in water, then two more pours at 45-second intervals. Total brew time should be around 3–3.5 minutes.

If you prefer espresso, the Espresso Series 1 Setup Kit can produce a thick, syrupy shot with intense fruit flavors. Grind finer than for pour-over, aim for a 1:2 ratio in 25–30 seconds, and enjoy as a straight shot or with milk. The coffee's sweetness holds up well against dairy, creating a dessert-like latte.

• Pour-over: 15g coffee, 240g water, 93°C, 3–3.5 min brew time
• Espresso: 18g in, 36g out, 25–30 seconds at 9 bar
• Cold brew: Coarse grind, 1:8 ratio, steep 16 hours for a smooth, fruity concentrate

The Mikuba anaerobic honey coffee is a standout example of how processing innovation can create extraordinary flavors. With its complex fruit notes, creamy body, and balanced acidity, it's a treat for adventurous coffee lovers. By following the brewing tips above, you can unlock its full potential and enjoy a truly memorable cup.