Coffee fermented in air-tight containers to eliminate the circulation of oxygen and allow the natural sugars to interact with the coffee bean. Photo from our partners at Ally Coffee.
Anaerobic natural coffees, also known as anaerobic fermentation coffees, are a type of coffee that is processed in a unique way. Unlike traditional coffee processing methods, anaerobic natural coffees are fermented without the presence of oxygen. This controlled fermentation process produces a coffee that is distinct in taste and aroma from other types of coffee.
During the fermentation process, the coffee cherries are sealed in an airtight container or tank with limited oxygen. This causes the natural sugars in the coffee cherries to break down and interact with the coffee beans, resulting in unique flavor profiles. The length of the fermentation process and the temperature can also affect the taste and aroma of the coffee.
Our partners at JNP Coffee sort through naturally processed coffee in Burundi.
Anaerobic natural coffees are known for their complexity, with notes of fruit, floral, and wine-like flavors. They are often described as having a sweeter taste and a smooth mouthfeel. The process also results in a lower acidity compared to other types of coffee.
These coffees have gained popularity in recent years due to their unique taste and the potential for experimentation with different fermentation techniques. Coffee producers around the world are experimenting with different variables, such as the type of container, temperature, and length of fermentation, to create new and exciting flavor profiles.
While anaerobic natural coffees may not be as widely available as other types of coffee, they are worth seeking out for coffee lovers who enjoy exploring new taste sensations.
