How Does Anaerobic Fermentation Coffee Processing Work?
Anaerobic fermentation coffee processing seals harvested cherries in an oxygen-free environment, often flushed with carbon dioxide, so the beans ferment without oxygen and develop layered flavors. Finca El Paraiso in Cauca, Colombia applies it twice for a double anaerobic lot: a light roast scoring fresh strawberry, yogurt, honey cinnamon, mango, and floral notes with a fine lactic texture and high cleanliness.
The method borrows from red wine brewing, and no unified industry standards exist yet. The farm sits at about 2,000 meters. For pour-over, use 22 grams of coffee, 93°C water, a V60-02 with HARIO filter paper, bloom 30 seconds, then pour in two stages to 330cc. A sifter can remove fines. Expect bourbon whiskey, violet, and blackberry notes as the cup cools.
In recent years, anaerobic fermentation processing has attracted much attention in the specialty coffee world. It draws on the idea of isolating oxygen from red wine brewing, allowing coffee beans to develop rich, layered flavors in an oxygen-free environment. This article takes the double anaerobic fermentation coffee from Finca El Paraiso in Cauca, Colombia as an example to introduce in detail the basic concept of this processing method, product information related to Front Street Coffee, and the complete flavor performance from dry aroma to hot drinking and cooling. It also includes the actual pour-over equipment and operating parameters for coffee enthusiasts to refer to and practice.
Product name: Front Street Coffee Colombia Finca El Paraiso Double Anaerobic Fermentation Coffee
Origin: Cauca Department, Colombia
Roast level: Light roast
Processing method: Double anaerobic fermentation Anaerobic fermentation processing
Farm: Finca El Paraiso
Altitude: 2000m
Flavor description: Fresh strawberries mixed with yogurt, dense and delicate, honey cinnamon, rich floral aroma mixed with mango, fine and gentle lactic texture, high cleanliness.
After the coffee cherries are harvested, they are placed in a sealed oxygen-free environment for a period of fermentation Anaerobic fermentation processing (usually filled with carbon dioxide gas), in order to allow the coffee beans to fully absorb and transform into better-quality flavors. This approach is similar to the winemaking process; compared with traditional washed, natural, and honey processing, anaerobic fermentation processing is still in a stage of continuous evolution and has not yet formed unified industry standards.
Pour-over equipment and method:
Equipment: Tiamo700S (setting 4.5) + sifter, V60-02 + HARIO filter paper, Brewista (600cc)
Method: 22g coffee beans, water temperature 93°C, rinse the filter paper, bloom for 30s, pour in two stages to 330cc
For the dry aroma, I would describe it as berry and oak-barrel wine aroma
Hot drink: Anaerobic fermentation processing drinks with bourbon whiskey, violet, and slight grape acidity
Cooled: blackberry, floral aroma, citrus acidity
The above content is compiled by CoffeeHunters, a coffee news website.
