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BEST COFFEE
Victoria, our coffee reviewer
Coffee with Victoria
🇨🇴Colombia · Quindío

Green Mist — Ana Maria Donneys

EXPERIMENTAL PROCESSOur reviewPurchased by us
TagsColombiaQuindíoCaturraCarbonic macerationLight roastCocoaJasmineArabicaSingle originSpecialtyCafé PrimitivoAna Maria DonneysHaiku Brew CoffeeIndependent

A controlled, elegant anaerobic lot that trades intensity for clarity and wins: fresh mint, white jasmine, and cocoa over a silky body, with a sweetly lingering Thin Mint finish. The best bag we have tasted from this roaster, and a masterclass in restraint.

Our rating
5.0 out of Five Stars
5.0/5 on our star rating scale
🇨🇴ColombiaCarbonic MacerationCaturraLight roast
Brand
Haiku Brew Coffee
Roaster website
Visit website
Country
🇨🇴Colombia
Region
Quindío
Town
Circasia
Farm / Station
Café Primitivo
Farmer / Producer
Ana Maria Donneys
Species
Arabica
Type
Single origin
Grade
Specialty
Variety
Caturra
Process
Roast
Light
Tasting notes
Thin Mint, Cocoa, Jasmine
Fermentation
Double fermentation protocol: 24 hours of carbonic maceration followed by 72 hours more, under extended anaerobic conditions up to 96 hours total, guided by carefully selected yeasts.
Drying
Combination of raised beds and mechanical drying for even moisture and stability.
Product page
Roaster's site
Date reviewed
Oct 25, 2026
Editorial disclosure: Purchased by us
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The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    Green Mist — Ana Maria Donneys
  2. 02
    The brand
    Haiku Brew Coffee
  3. 03
    The roaster
    Not disclosed
  4. 04
    The variety
    Caturra
  5. 05
    The farm
    Café Primitivo
  6. 06
    The farmer
    Ana Maria Donneys
  7. 07
    The region
    Quindío
  8. 08
    The country
    🇨🇴Colombia
From the producer

Ana Maria Donneys is a fifth-generation coffee grower from Quindío, Colombia, who took over the family business in 2019 and co-founded IWCA Colombia to advocate for women in coffee.

From the roaster

Haiku Brew offers this small-batch release as part of their collection, emphasizing a commitment to freshness and specialty coffee standards.

Why this coffee is noteworthy

This coffee is notable for its unconventional processing method, which utilizes a multi-stage fermentation protocol in sealed, CO2-filled tanks to achieve a distinct, aromatic flavor profile.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Carbonic maceration, 24 hours

The Caturra lot was first sealed and fermented under carbonic maceration for 24 hours, with the carefully controlled environment shaping how the sugars developed.

02
Extended anaerobic fermentation, 72 more hours

Fermentation continued under anaerobic conditions for a further 72 hours, bringing the total controlled fermentation to up to 96 hours, with carefully selected yeasts guiding the transformation of sugars and aromatic compounds.

03
Drying on raised beds and mechanically

Drying combined raised beds and mechanical methods to reach even moisture and stability, so the coffee performs consistently across roasting approaches.

What was added?

Carefully selected yeasts, introduced to guide the fermentation.

What wasn't added?

Nothing after roasting. The roaster states the coffee is 100% all-natural, with no additives or oils.

Why it matters

Most anaerobic lots chase intensity, and the heavy, winey, over-fermented edge is the style's most common failure mode. Green Mist is a proof point for the opposite philosophy: clarity over intensity, where the controlled fermentation amplifies the variety's own herbal and floral character instead of drowning it.

What you might taste

Fresh, smooth mint and white jasmine in the aroma, a creamy, silky body, well-integrated medium citric acidity, and a smooth, sweetly lingering finish with the unmistakable elegance of Thin Mints and delicate herbal tones.

Sources for these process claims
  • · https://haikubrew.com/products/green-mist-ana-maria-donneys
Our review

The full tasting

The first sip

Green Mist announces itself in the aroma before you ever brew it: fresh, smooth mint and a white jasmine lift that fills the room. In the cup it is creamy and silky from the very first sip, with the mint and cocoa layered around a soft, well-integrated citric acidity. This is an anaerobic coffee that never once shows its machinery. There is no boozy edge, no over-fermented heaviness, no clash between the process and the variety. It tastes deliberate.

What we tasted

The bag promises Thin Mint, cocoa, and jasmine, and the cup is a full agreement. The jasmine carries the aromatics and the top of the palate, fresh and floral without ever becoming perfumey. The cocoa arrives mid-palate, smooth and chocolate-shop dark rather than bitter. The mint is the party trick: a cool, gentle peppermint note that wraps around the chocolate on the finish and genuinely evokes the Thin Mint cookie, right down to the sweetly lingering close. The body is creamy and the acidity is medium and polite. Across several brews the clarity held perfectly.

The story in the bag

This is a fully documented lot, and it is a great story. Café Primitivo in Quindío, Colombia is run by Ana Maria Donneys, a fifth-generation producer who took over her family's business in 2019 and named the farm for her great-great-grandfather, Primitivo Correal Barrios. The bag's process line, anaerobic and carbonic maceration, is doing real work: this lot was fermented under a double protocol of 24 hours of carbonic maceration followed by 72 more under extended anaerobic conditions, guided by selected yeasts, then dried on raised beds and mechanically for even moisture. Ana also co-founded IWCA Colombia, advocating for women in coffee. Nothing was added after roasting.

Who this is for

If you have ever been burned by an anaerobic or co-fermented coffee that tasted more like the experiment than the coffee, this is the corrective. Green Mist is experimental processing at its most refined: structured, clean, and clearly defined, with the process in service of the variety rather than on top of it. It rewards a careful pour over and still tastes wonderful as an everyday brew. We scored it 100, our first perfect score, because we could not find a single flaw to hold against it. 5 stars.

How we'd brew it

Brew it as a slow pour over, a medium-fine grind at a 1 to 16 ratio with water just off the boil, and give the bloom its full thirty seconds so the jasmine aromatics open fully. The roaster notes it performs beautifully across roasting approaches, and it held its clarity even as a forgiving everyday cup.

Green Mist — Ana Maria Donneys — supplied coffee image 1
Bag — front
Green Mist — Ana Maria Donneys — supplied coffee image 2
Bag — back
Editorial sacred-geometry artwork for Green Mist — Ana Maria Donneys; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Green Mist — Ana Maria Donneys; not a documentary photograph

Editorial illustration

Our star ratings
Aroma
5.0
Flavor
5.0
Balance
5.0
Body & Mouthfeel
5.0
Finish
5.0
Overall
5.0
The final rating
Average of all six criteria
5.0/ 5
The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-25) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.

Until then, meet the people behind it:

Meet the farm: Café Primitivo →Meet the farmer: Ana Maria Donneys →
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