Anaerobic fermentation

Anaerobic fermentation is one of the experimental processes that have most changed specialty coffee in recent years. The idea is to control fermentation, rather than leave it open.

The whole cherries or the already decoupled grain are put in sealed tanks, without oxygen. The fermentation produces CO, which comes out by a valve. The process lasts between 24 and more than 200 hours, depending on the producer's style. Then the coffee dries.

In the cup, the result is intense and unusual:

• Very marked tropical fruit.
• Cinnamon notes and spices.
• Liquor flavors and sometimes funky touches that divide opinions.

There are spectacular anaerobic and others in which the process covers the origin. Try them with curiosity and without prejudice, and compare them with a washing of the same producer if you have a chance.

Panama is one of the most developed countries. Prepare them in V60 or AeroPress with clear tweets; if the fermented notes are excessive, try to lower the water to about 92 ° C.