Anaerobic fermentation
Anaerobic fermentation is a coffee processing method that takes place in a low-oxygen or oxygen-free environment, a relatively new approach in the specialty coffee industry. During this process, coffee cherries are placed in sealed tanks, where anaerobic microorganisms slowly break down sugars into organic acids, alcohols.
There are two main variations: natural anaerobic fermentation, where whole cherries remain intact for 96 hours, and washed anaerobic fermentation, where the skin, pulp, or mucilage is removed before fermentation. This process enhances the distinct flavors of specialty coffee, creating a full-bodied mouthfeel with a subtle tangy finish.
