The anaerobic washed process is an innovative coffee processing method that
combines traditional washed processing with anaerobic fermentation to create
unique and complex flavor profiles. Here’s a detailed explanation of the
anaerobic washed process:
1. Harvesting
Coffee cherries are selectively handpicked when they are fully ripe to ensure
the highest quality beans.
2. Pulping
The cherries are mechanically depulped to remove the outer skin and most of
the mucilage. This step is similar to the initial step in the traditional washed
process.
3. Anaerobic Fermentation
After pulping, the beans (with some mucilage still attached) are placed in
airtight fermentation tanks or containers. These containers are sealed to create
an anaerobic (oxygen-free) environment.
Fermentation Duration : The beans are left to ferment for a specific
period, which can range from several hours to several days, depending
on the desired flavor profile.
Monitoring : The temperature, pressure, and pH levels within the tanks
are closely monitored to ensure a controlled fermentation process.
4. Washing
Once the anaerobic fermentation is complete, the beans are removed from the
tanks and thoroughly washed to remove any remaining mucilage.
5. Drying
After washing, the beans are spread out to dry. The drying process can take
place on raised beds, patios, or drying tables.
Turning : The beans are regularly turned to ensure even drying and to
prevent mold or over-fermentation.
Duration : Drying can take several days to weeks, depending on
weather conditions.
6. Hulling
Once the beans are fully dried, they undergo hulling to remove the dried
parchment layer. The beans are then sorted and graded before being packaged
for shipment.
Flavor Profile
Anaerobic washed process coffee is known for its distinctive and often complex
flavor profile, characterized by:
Enhanced Acidity : The fermentation process can enhance the
coffee’s acidity, making it bright and vibrant.
Complexity : The combination of anaerobic fermentation and washing
can create a complex and layered flavor profile, with a mix of fruity,
floral, and sometimes spicy notes.
Cleanliness : Despite the complexity, the coffee often has a clean and
well-balanced finish, typical of washed coffees.
Unique Fermentation Notes : The anaerobic environment can
introduce unique fermentation flavors, sometimes reminiscent of wine
or certain types of fruit.
Benefits
Distinctive Flavors : The anaerobic process can produce unique and
highly sought-after flavors, appealing to specialty coffee enthusiasts.
Controlled Fermentation : The anaerobic environment allows for
precise control over the fermentation process, leading to more
consistent results.
Clean Cup Profile : The washed aspect ensures a clean cup with welldefined
flavors.
Challenges
Complexity : The method requires careful monitoring and precise
control of fermentation conditions.
Risk of Defects : There is a higher risk of off-flavors or defects if the
process is not carefully managed.
