Anaerobic Fermentation
Anaerobic fermentation involves removing oxygen from the fermentation tanks where coffee cherries rest. Specialized valves let oxygen escape, controlling the pressure inside sealed tanks. Unlike aerobic fermentation, which speeds up with oxygen exposure, anaerobic fermentation is a slpressurizeds, allowing the coffee to develop more complex flavors as fruit notes from the cherry infuse into the beans. During this stage, acids like lactic acid form, giving the coffee a bright, almost effervescent quality.
This fermentation method can be combined with natural, washed, or honey processes, depending on whether the coffee ferments with the cherry intact, de-pulped, or with mucilage. The pressurized fermentation lasts 40-120 hours before drying to the ideal moisture content.
Mouthfeel & Body Balance
Anaerobic-fermented coffee has a unique, often heavier body and a smooth, creamy mouthfeel. Roasters can enhance these qualities by adjusting the timing of the first crack or extending the development phase. However, the fermentation process itself largely influences mouthfeel; as coffee notes, around 48 to 72 hours of fermentation usually gives the best balance without an overly lingering aftertaste.