Arcane Coffee Co.

08/25/2026

**** Limited Release ****
Saturday, 8/29
Ethiopia Yirgacheffe
Supernatural Anaerobic
Banko Chelchele

From Ethiopia’s Gedeb district, in the south-eastern corner of the Gedeo Zone (officially “Yirgacheffe”)
Whole ripe coffee Cherries are sorted for color and uniform ripeness, sealed in tank to ferment anaerobically for roughly 24 hours, then carried straight to raised screen beds for two to four weeks of slow sun drying.
Acidity is high and sharp.
Oaky, with a boozy edge. Strawberry and blackberry on a base of honey, with a background of apricot and vague touch of melon on the finish.

07/31/2026

☕️

07/21/2026

****Special Release****

Limited quantities Saturday, 7/25

FLAVOR: Cherry, Apricot, Caramel, Chocolate, Marzipan

PROCESS: Lactic Anaerobic Fermentation, Semi-Washed

Costa Rica is a pioneer of coffee processing methods like the lactic anaerobic process. The process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a high Brix score and optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.

07/20/2026

Drink more coffee!

According to the American Heart Association (AHA), drinking up to five 8-ounce cups of caffeinated coffee a day may lower risk of cardiovascular disease, including heart disease, stroke and heart failure. Researchers found that this amount, which is about 400 milligrams of...

06/29/2026

Have a few Java Anaerobic Dry Process Gambung still available, 1lb bags.

Tasting notes: natural dried fruits, with acetic fermentation accents of orange, pineapple and mead.

06/25/2026

** Limited Release **
This Saturday, 6/27, a very limited number of Java Anaerobic Dry Process Gambung coffee will be available. 1lb bags.
This is the remainder of the stock of this coffee so don’t miss out.
Tasting notes: natural dried fruits, with acetic fermentation accents of orange, pineapple and mead.

06/15/2026

And the fun begins! Just under a ton, 1990lbs, of coffee to move inside! At least it is cooler this week!

05/27/2026

05/26/2026

** Limited Release **

This Saturday, 5/30, an extremely limited number of Rwanda Kungahara Carbonic Maceration Anaerobic coffee will be available. 1lb bags.

Carbonic Maceration is a processing technique that involves fermenting whole coffee cherries in a carbon dioxide-rich environment, which enhances their flavor and aroma.

Tasting notes: apricot, tart rhubarb, melon, and a touch of lemon-lime with a hint of boozy funk at the finish.

Kungahara is a women’s group within the Bwishaza cooperative, formed with outside support to help women producers strengthen quality, consistency, and market access.

04/22/2026

****Special Release****

Limited quantities Saturday, 4/25

FLAVOR: Cherry, Apricot, Caramel, Chocolate, Marzipan

PROCESS: Lactic Anaerobic Fermentation, Semi-Washed

Costa Rica is a pioneer of coffee processing methods like the lactic anaerobic process. The process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a high Brix score and optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.