Anaerobic

Anaerobic processing is an innovative method in coffee production that involves fermenting coffee cherries or beans in an oxygen-deprived environment. This can be applied to various processing methods (natural, washed, or honey). In anaerobic processing, freshly harvested coffee cherries or pulped beans are placed in sealed tanks or bags, creating an environment without oxygen. This controlled fermentation typically lasts 24-72 hours, though some experiments extend much longer. The anaerobic conditions allow for unique microbial activity, often resulting in distinctive flavor profiles. After fermentation, the coffee is processed further according to the chosen method (dried as whole cherries for natural, washed and dried for washed, etc.). Anaerobic processed coffees often exhibit intense fruity notes, heightened sweetness, and sometimes pleasant 'boozy' or fermented characteristics. This method allows for more control over fermentation and can produce highly complex and unique flavor profiles, making it increasingly popular in specialty coffee circles.