Anaerobic fermentation

Fermentation anaérobie

La fermentation anaérobie s’inscrit dans une véritable évolution scientifique du café. Ce procédé, réalisé en absence d’oxygène, permet des fermentations plus longues et mieux maîtrisées, renforçant la complexité aromatique sans tomber dans la sur-fermentation. Que le café fermente en cerise entière (naturel anaérobie) ou après dépulpage (lavé anaérobie), le résultat est un profil marqué et distinctif, souvent fruité, vineux ou légèrement fermentaire.

  • Andres Bazos coffee processing
    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
    Out of Stock
  • La Reserva Wush Wush
    Ecuador

    La Reserva Wush Wush

    La Reserva Wush Wush

    Cupping Score
    88.0
    Processing method
    Experimental
    Varietal
    Sidra , Wush Wush
    Main flavour notes
    Rose | Mango | Berries | Papaya
    Out of Stock
  • Agri Evolve Pulped Anaerobic
    Uganda

    Agri Evolve Pulped Anaerobic

    Agri Evolve Pulped Anaerobic

    Cupping Score
    86.75
    Processing method
    Pulped Anaerobic
    Varietal
    SL 14 , SL 28
    Main flavour notes
    Orange | Tropical Fruit
    Out of Stock
  • The Green Collection - Scenery
    Colombia

    Wilfer Portela - Anaerobic Semi-washed

    Wilfer Portela - Anaerobic Semi-washed

    Cupping Score
    87.0
    Processing method
    Experimental
    Varietal
    Caturra , Colombia F8
    Main flavour notes
    Sweet | Cream | Vanilla
    Out of Stock

Your guide to Fermentation anaérobie

  • 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.

Vos questions, répondues

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