Processing method: anaerobic fermentation


A simple cup of brewed coffee can have an endless variety of flavors and aromas. These are closely related to many chemical components of coffee itself. Origin, variety, fermentation and roasting methods can also profoundly affect the final taste of coffee, so it is necessary to better understand these variables. Today, we take a look at a new type of coffee processing that has become a classic: anaerobic.


Anaerobic treatment
“Anaerobic processing is a fermentation that takes place in the absence of oxygen. This can be natural, honey-processed or washed coffee,” the coffee is usually cherry-shaped (but can also be pulped), served in In a barrel isolated from the outside air. There is a one-way valve at the top of the barrel that allows the oxygen to escape. Gases released from fermentation push oxygen out through this valve, creating an anaerobic environment over time. “

washed method 2


As for the typical flavor profile of anaerobically processed coffee: “There is a wide variety of flavor profiles: this obviously also depends on the type of anaerobic process used – washed, honey-processed or natural.” In general, however, Anaerobically processed coffee has a strong body, with flavors of wine/rum and raisins, tropical fruits and fermented cocoa. “


Pros and Cons
Like any other fermentation, there are pros and cons to anaerobic processing. “It can greatly improve the coffee’s cup score, which in turn increases the value of the coffee.” In addition, the anaerobic process allows producers more control over fermentation batches than other types of fermentation. Once the right coffee flavor has been found, no external factors (temperature, rain, air quality, etc.) interfere with the fermentation results. This makes it possible to repeat the same process in subsequent batches.


On the other hand, this fermentation “has a steep curve, and any mistake could ruin a batch.”
Additionally, anaerobic fermentation is more expensive than traditional methods of coffee processing (natural, washed, and honey-treated). Anaerobic fermentation requires the use of special sealed tanks during the fermentation; these must then be monitored regularly to allow precise control of the processed batches, thus requiring additional manpower. Therefore, it is not a process that all producers can afford.


The future of anaerobic fermentation:
“As the process became more widespread, there were more and more variations on anaerobic fermentation. It should also be emphasized that the predecessors of the process were meticulous in formulating the fermentation process; on the other hand, some newer producers There might not have been as much care in the processing.”


As coffee fermentation develops over time, there will be more experiments with anaerobic fermentation. Currently, its popularity is constantly increasing.

Processing method: anaerobic fermentation
A simple cup of brewed coffee can have an endless variety of flavors and aromas. These are closely related to many chemical components of coffee itself. Origin, variety, fermentation and roasting methods can also profoundly affect the final taste of coffee, so it is necessary to better understand these variables. Today, we take a look at a new type of coffee processing that has become a classic: anaerobic.


Anaerobic treatment
“Anaerobic processing is a fermentation that takes place in the absence of oxygen. This can be natural, honey-processed or washed coffee,” the coffee is usually cherry-shaped (but can also be pulped), served in In a barrel isolated from the outside air. There is a one-way valve at the top of the barrel that allows the oxygen to escape. Gases released from fermentation push oxygen out through this valve, creating an anaerobic environment over time. “
As for the typical flavor profile of anaerobically processed coffee: “There is a wide variety of flavor profiles: this obviously also depends on the type of anaerobic process used – washed, honey-processed or natural.” In general, however, Anaerobically processed coffee has a strong body, with flavors of wine/rum and raisins, tropical fruits and fermented cocoa. “


Pros and Cons
Like any other fermentation, there are pros and cons to anaerobic processing. “It can greatly improve the coffee’s cup score, which in turn increases the value of the coffee.” In addition, the anaerobic process allows producers more control over fermentation batches than other types of fermentation. Once the right coffee flavor has been found, no external factors (temperature, rain, air quality, etc.) interfere with the fermentation results. This makes it possible to repeat the same process in subsequent batches.


On the other hand, this fermentation “has a steep curve, and any mistake could ruin a batch.”
Additionally, anaerobic fermentation is more expensive than traditional methods of coffee processing (natural, washed, and honey-treated). Anaerobic fermentation requires the use of special sealed tanks during the fermentation; these must then be monitored regularly to allow precise control of the processed batches, thus requiring additional manpower. Therefore, it is not a process that all producers can afford.


The future of anaerobic fermentation:
“As the process became more widespread, there were more and more variations on anaerobic fermentation. It should also be emphasized that the predecessors of the process were meticulous in formulating the fermentation process; on the other hand, some newer producers There might not have been as much care in the processing.”


As coffee fermentation develops over time, there will be more experiments with anaerobic fermentation. Currently, its popularity is constantly increasing.

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