Fermentation is a natural process used in the processing of coffee. The duration and conditions of fermentation can significantly influence the final product. Innovative fermentation techniques have enabled coffee producers to innovate this traditional method and explore new dimensions of flavor. One of these techniques is anaerobic processing. Unlike traditional fermentation, which takes place under aerobic conditions, anaerobic processing ferments the coffee in oxygen-free tanks or containers.

The process begins with the selective harvesting of ripe coffee cherries and then placing them, either with or without the pulp, in special containers. These containers can be made of stainless steel, plastic, or even concrete and are hermetically sealed. Consistent temperatures allow for better control of the fermentation of the coffee beans, leading some coffee farms to store the airtight barrels in cold storage. Once the coffee cherries are in the large containers, the air is removed, and fermentation begins. The oxygen-free environment promotes the growth of specific bacteria and yeasts responsible for fermentation. These microorganisms break down the pulp of the coffee cherries, releasing various enzymes that trigger a variety of chemical reactions.

During fermentation, the coffee beans develop complex aromas. The duration of fermentation can vary depending on the desired flavor characteristics and ranges from a few hours to several days. After fermentation is complete, the coffee cherries are removed from the container and carefully dried. This drying process can be done traditionally in the sun or in special drying facilities.

Anaerobic fermentation gives coffee beans an intense and complex flavor profile. This processing technique particularly emphasizes fruity nuances. It's worth trying!

Our coffee recommendation:

Discover our Fazenda Samambaia coffee from Brazil! This Yellow Catuai coffee comes from Sul de Minas, Brazil, and is grown at an altitude of 750–1100 meters. Its anaerobic natural processing gives the coffee flavors of raspberry, cocoa, and bergamot, a full body, subtle sweetness, and light acidity.