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Anaerobic Natural Process

Anaerobic natural processing is a specialized coffee processing method that combines elements of traditional natural processing with fermentation in an oxygen-free environment. This method is used to develop unique and complex flavor profiles in coffee.

Here’s how it works:

1. Harvesting:

Ripe coffee cherries are selectively hand-picked to ensure consistent quality.

2. Anaerobic Fermentation:

The cherries are placed in sealed tanks or containers where oxygen is minimized (anaerobic conditions). These tanks often have valves to release gases produced during fermentation without letting oxygen in.

Fermentation Duration: The fermentation can last anywhere from several hours to days, depending on the desired flavor profile.

Microbial Activity: The lack of oxygen changes the activity of microbes, allowing for unique fermentation processes that develop exotic and sometimes intense flavors.

3. Drying

After fermentation, the cherries are spread out to dry with the fruit still intact (as in natural processing). Drying typically occurs on raised beds to allow for airflow and even drying. This step can take several weeks, depending on climate conditions.

4. Final Steps:

Once dried, the cherries are hulled to remove the dried fruit and parchment, leaving the green coffee beans ready for roasting.

Flavor Profile

Anaerobic natural coffees are known for their distinctive and often experimental flavor profiles, which can include:

Intense fruitiness

Wine-like acidity

Floral notes

Complex sweetness

Unique ferment-like characteristics (e.g., tropical fruit, spiced, or boozy flavors)

Why It’s Special:

Anaerobic natural processing is labor-intensive and requires precise control to avoid over-fermentation or undesirable off-flavors. However, when done correctly, it results in a coffee with bold, unique flavors that stand out in specialty coffee circles.