Is Anaerobic Processing the Future of Coffee?

Coffee is constantly changing. Creative coffee producers have lately started working with anaerobic processing, in which coffee is fermented without the use of oxygen.

After carefully selecting completely mature cherries, they are sorted in ground water to remove unripe spots. In repulped cherries, coffees join the anaerobic phase.

Since the fermentation process generates heat, the beans are stored in air-sealed bottles or stainless-steel containers that must be held in a cooler climate (wind or even refrigerators).

This unique method, which allows for messing and experimenting, produces special and exotic flavors.

Why Is It So Popular?

From natural to non-mechanically washed quantities, all coffee needs to undergo some fermentation of its fruit substance. It happens when microbes and bacteria start processing the sugars and acids in the coffee mucilage, producing numerous biological acids, carbon dioxide, alcohol, and other substances.

This process lasts until there is little remaining for them to work with, or the atmosphere gets unfriendly to them.

What Producers of Anaerobic Coffee Do?

Producers normally try to manage and adjust the speed of fermentation by storing the coffee in open containers buckets, water channels and other containers during this period, or by using different methods during the drying phase on garden beds or gardens.

What makes Anaerobic-Environment Fermentation Different?

The containers where the coffee cherries are fermented are totally lacking of oxygen:

When the coffee is inserted at the start of the process, the oxygen is removed, and controls on the containers prevent oxygen from flowing in during the process while also letting CO2 to be released as it piles up throughout fermentation.

Are additives used in Anaerobic Processing Coffee?

Having the coffee cherry isolated produces a different character that some producers appreciate for its own sake; other producers use additives with the coffee cherries in an effort to add unique taste and/or affect the fermentation progression. (The second, known as anaerobic impregnation, uses herbs, cocoa powder, tropical fruit, and other flavorings).

What are the two different kinds of Anaerobic Fermentation?

Anaerobic respiration describes the amount of oxygen in the air is necessary to make aerobic respiration. Anaerobic respiration is classified into two types: alcoholic fermentation and lactic acid fermentation.

master the moka pot

Anaerobic Fermentation vs Carbonic Maceration

How is Coffee Fermented?

The key difference among anaerobic fermentation and carbonic maceration is that in carbonic maceration, the cherry is not pulped until reaching an enclosed container.

Carbonic maceration is a terminology used in the wine business to describe the process of fermenting whole grapes without squeezing the juice. This results in new, fruity blends that may not age well but can be drunk right away.


Let’s see About the Flavors!

What does Fermented Coffee taste like?

Since the skins of the cherries are kept in place during carbonic coffee fermentation, fermentation takes more time, pushing fruit flavors much further than anaerobic types.

The different amounts of pressure in the container produce various usable sugars and pectins for the microorganisms to become soft and sweet.

What is Anaerobic Alcoholic Fermentation?

Alcoholic fermentation is a form of anaerobic respiration that involves glycolysis, pyruvic acid transformation to ethanol and carbon dioxide, and NAD+ regrowth from NADH.

What is the main Advantage of Anaerobic Fermentation?

anaerobic coffee processing

One beneficial aspect of anaerobic respiration, also defined as fermentation is that it saves energy. It allows species to survive in environments with little or no oxygen. Deep water, soil, and the digestive tracts of animals such as humans are examples of certain areas.

But Also

What are the Disadvantages of Fermentation?

It is sensitive to contamination. The fermentation method requires a large amount of manpower as well as continuous control. It is also a slower process than the chemical process.