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Anaerobic (= Oxygen-free) fermentation is one of the newest methods to process coffee and has gotten popularity especially among high-end coffee shops and coffee tasting competitions. Before the fermentation process begins, either the pulp of the cherry is removed, or – in our case – the whole cherry is fermented before the pulp is removed from the bean. Anaerobic fermentation, however, usually occurs in sealed, oxygen-deprived containers.

During this process, coffee beans are placed in sealed tanks that are pressurized from CO2 buildup. Then, remaining pressure and oxygen are let out using release valves. This additional pressure forces the juices and sugars into the bean. The coffee is then dried in cherry (natural), in mucilage (honey), or washed and dried.

This distinct process – which lends itself to experimentation and testing – results in rare and exotic flavors, with no two tastings alike.