Anaerobic Coffee

Since the recent rise in the popularity of of pour-over and manual coffee the specialty coffee industry has gone through many changes this last decade and more.

Anaerobic coffee. Those coffee beans will then be added to the bottom of the tank. This distinct processwhich lends itself to tinkering and testingresults in rare and exotic flavors with no two tasting the same. Direct trade anaerobic fermentation coffee.

You may have heard the term anaerobic before perhaps related to coffee or perhaps related to exercise. It means relating to involving or requiring an absence of free oxygen For coffee this means that an oxygen-free period is part of the fermentation process. Anaerobic is believed to add complex acidity and fruitiness to the coffee but it needs to be done right by constantly measuring pH Brix temperature.

Coffees enter the anaerobic process in depulped cherries honey. Cola pear vanilla 120 hours. Well Carlos tells me The anaerobic processes are more homogeneous and easier to monitor and the aerobics are more heterogeneous and more complex to monitor.

In this stressed oxygen-deprived environment only certain non-oxygen reliant microorganisms are able to exist turning the natural sugars into acids and ethyl alcohol imparting a deep flavor. The CO2 produced by the fermenting fruit builds up inside the bag or tank further limiting access to oxygen. That allows different microorganisms to work.

From what weve seen the bubble gum pineapple and other strong fruity notes are few and far between with a lot of anaerobic coffees bringing forward strong savory notes such as olive oil--if the process didnt ruin the coffee completely. It can add some interesting notes but it is a risky process that could easily ruin the coffee. This is done by sealing the intact coffee cherries or the de-pulped cherries in containers with water for certain amount of hours before they are dried.

When people talk about this they usually refer to the method where coffee is placed in sealed environments for much longer periods than average thus deploying more extended exposure. The coffee is put into massive containers where CO2 is pumped in and the oxygen is forced out. It has an elevated alcohol content due to the conversion of sugars to alcohol by the microorganisms doing the hard work of.