Anaerobic fermentation

Anaerobic fermentation

Anaerobic fermentation is part of a mini scientific revolution within coffee. This oxygen-free process allows controlled, extended fermentation, enhancing complexity without the risk of over-fermentation. Whether the bean ferments inside the cherry (anaerobic natural) or after removal (anaerobic washed), the result is a coffee with bold, distinctive flavours—often fruity, wine-like, or slightly funky.

  • Wilton Benitez - Geisha P-06
    Colombia

    Wilton Benitez - Geisha P-06

    Wilton Benitez - Geisha P-06

    Cupping Score
    89.75
    Processing method
    Experimental
    Varietal
    Geisha
    Main flavour notes
    Violet | Tangerine
    0kg left
    Out of Stock
  • Andres Bazos - Red Caturra - ⚠️ Parchment Issue
    Peru

    Andres Bazos - Red Caturra - ⚠️ Parchment Issue

    Andres Bazos - Red Caturra - ⚠️ Parchment Issue

    Cupping Score
    83.5
    Processing method
    Washed
    Varietal
    Red Caturra
    Main flavour notes
    Orange Citrus | Caramel | Milk Chocolate
    0kg left
    Out of Stock
  • La Estrilla Natural
    Colombia

    La Estrilla Natural

    La Estrilla Natural

    Cupping Score
    87.5
    Processing method
    Experimental
    Varietal
    Colombia F8 , Caturra , Castillo , Geisha
    Main flavour notes
    Pineapple | Panela | Caramel | Tropical Fruits | Passion Fruit
    0kg left
    Out of Stock
  • Rogelio Pena Huaman - Family Farm Lot
    Peru

    Rogelio Pena Huaman - Family Farm Lot

    Rogelio Pena Huaman - Family Farm Lot

    Cupping Score
    85.0
    Processing method
    Multiple
    Varietal
    Typica , Bourbon , Catimor , Red Caturra , Yellow Caturra
    Main flavour notes
    Dark Chocolate | Caramel | Green Apple
    0kg left
    Out of Stock
  • Basha Bekele Anaerobic Natural
    Ethiopia

    Basha Bekele Anaerobic Natural

    Basha Bekele Anaerobic Natural

    Cupping Score
    90.0
    Processing method
    Experimental
    Varietal
    74158
    Main flavour notes
    Mango | Pineapple | Honey | Black Tea
    0kg left
    Out of Stock
  • Huehuetepan Natural Anaerobic
    Mexico

    Huehuetepan Natural Anaerobic

    Huehuetepan Natural Anaerobic

    Cupping Score
    87.0
    Processing method
    Experimental
    Varietal
    Typica
    Main flavour notes
    Ripe Cherry | Plum | Banana
    0kg left
    Out of Stock
  • Oyugis Extra Special
    Kenya

    Oyugis Extra Special

    Oyugis Extra Special

    Cupping Score
    85.0
    Processing method
    Experimental
    Varietal
    Ruiru 11 , Batian , SL 28 , SL 34
    Main flavour notes
    Brown Sugar | Raisin | Walnut
    3kg left
    Low Stock

Your guide to Anaerobic fermentation

  • What is anaerobic fermentation in coffee processing?

    Anaerobic fermentation is an experimental coffee processing method where coffee cherries or beans ferment in a controlled, oxygen-free environment. Producers place them in sealed tanks with one-way valves that prevent oxygen from entering while allowing carbon dioxide, which builds up during fermentation, to escape. This process enables extended fermentation without the risk of undesirable flavours from over-fermentation. The lack of oxygen slows fermentation, allowing the beans to absorb more sugars and compounds from the cherry. This often results in distinctive flavour profiles, with notes that can be intensely fruity, wine-like, or even slightly funky, depending on the process used.

  • What is the difference between anaerobic and aerobic fermentation?

    The main difference is the presence of oxygen. In aerobic fermentation, oxygen is available, which speeds up the breakdown of sugars in the coffee. Anaerobic fermentation happens in an oxygen-free environment, slowing the process and allowing microorganisms to work more gradually. This controlled, slower fermentation can enhance complexity in the coffee’s flavour profile, often creating deeper and more complex flavours compared to traditional fermentation.

  • What is the difference between anaerobic natural fermentation and anaerobic washed fermentation?

    Anaerobic natural fermentation means the coffee bean remains inside the cherry throughout the fermentation process. Since the bean is still surrounded by fruit, it absorbs more sugars and organic compounds, resulting in a coffee with bold, fruit-forward flavours and heightened sweetness. In contrast, anaerobic washed fermentation involves removing the bean from the cherry before fermentation begins. Without the surrounding fruit, the fermentation process produces a cleaner, more structured flavour profile while still benefiting from the unique characteristics of an oxygen-free environment.

Your questions, answered

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