Anaerobic fermentation
Anaerobic fermentation is the process of fermentation in an environment with little or no oxygen, allowing anaerobic microorganisms to function effectively. In coffee processing, this method is often carried out by placing the coffee cherries in a sealed container submerged in a water tank or a temperature-controlled environment, creating conditions for slow fermentation and developing more complex flavors.
This process not only helps remove the mucilage from the beans but also affects the coffee’s flavor, creating a bright acidity, a full body, and a lingering aftertaste. If not well controlled, excessive fermentation can reduce quality and cause undesirable flavors.
Anaerobic fermentation has two common forms: whole fruit fermentation (96 hours) and post-wash fermentation. The variations of this method are becoming increasingly diverse, creating unique flavor experiences. Roasting techniques also need to be appropriately adjusted to highlight the smooth texture and full body of the coffee.