Anaerobic Process Coffee Explanation

What is Anaerobic Process Coffee?
Advantages and Disadvantages of Anaerobic Fermentation
Coffee Processing Methods with Anaerobic Fermentation

What is Anaerobic Process Coffee?

Nearly all the coffee processing methods such as natural or washed involve fermentation during their processes. Anaerobic, which means the absence of air, refers to how the fermentation went through. Compared to classic aerobic fermentation, anaerobic process coffee tends to have more complex and nuanced flavour but may taste wilder.

Either whole cherries or pulped beans can undergo fermentation in the absence of air, and in which state the coffee is fermented depends on the coffee processing methods. Whatever the state is, the coffee is placed in the sealed container and the oxygen inside is removed before the fermentation process. During the anaerobic fermentation, different acids and compounds are created compared to the classic fermentation method. The variables, for example, the temperature and the time are carefully controlled to influence the flavour development.

Advantages and Disadvantages of Anaerobic Fermentation

Anaerobic fermentation method is relatively new. So, in theory, the difference in taste is clear, but to achieve well processed, more experiments and practices are required.

Advantage

Anaerobic fermentation offers more consistent outcome because it provides greater control in regulating humidity and airflow by blocking oxygen. In terms of flavour, how it differs depends on the coffee processing method though, anaerobic process coffee tends to result in a complex and nuanced flavour profile.

Disadvantage

The disadvantages of anaerobic fermentation are quite straight forward and related to how it is processed. Firstly, the coffee might exhibit an increased rate of defects because of the difficulties involved in sustaining an oxygen-free environment. Secondly, due to the increased labour and skill levels, it tends to be slightly pricier than coffees processed using classic methods.

Coffee Processing Methods with Anaerobic Fermentation

Anaerobic Natural

Natural processed coffee typically has sweeter flavour profile but with anaerobic fermentation, it often exhibits a more refined and intricate set of flavours. Below are the steps to the anaerobic natural process.

Harvesting: Coffee cherries with uniform ripeness are harvested to ensure consistent processing.
Fermentation: The cherries are then placed in the oxygen-free environment for anywhere from 24 hours to several days.
Drying: After fermentation, the cherries are spread out on the raised beds to get dried and may take up to several weeks.
De-pulping: The skin and the pulp are removed from the beans.

Anaerobic Washed

Washed coffee generally has brighter acidity and greater aromatic notes. Controlled fermentation can result in a broader and more diverse array of flavour nuances. Below are the steps to anaerobic washed process.

Harvesting: Fully ripe coffee cherries are harvested for this process.
De-pulping: The outer skin and pulp are mechanically removed, leaving the mucilage layer on the bean.
Fermentation: Unlike the traditional washed process, where the beans undergo fermentation in water tanks, they are placed in the oxygen-free environment.
Washing: After fermentation, the coffee beans are washed to remove the mucilage and other residues.
Drying: The washed beans are then dried on raised beds for several days.

Anaerobic Honey

While honey processed coffee is already known for its sweet and balanced flavour, anaerobic honey takes this profile to new heights by introducing controlled fermentation. Below are the steps to anaerobic honey process.

Harvesting: Fully ripe coffee cherries are harvested for this process.
Depulping: Mechanical processes remove the outer skin and pulp, leaving the typical amount of mucilage layer on the bean.
Fermentation: Then the beans with the mucilage are placed in the oxygen-free environment.
Drying: After fermentation, the coffee beans are dried on the raised beds.

Conclusion

In summary, anaerobic process coffee offers more refined and more concentrated flavour profile than traditional fermentation process. It’s a must-know for coffee professionals how the fermentation undergoes for each processing method. Dive into this innovative coffee world and enhance your craft to something extraordinary!