Anaerobic process coffee

Anaerobic coffee is fermented in a sealed tank with the oxygen excluded, which lets a producer control fermentation precisely and push flavours a long way past what the fruit alone would give.

Cherries or de-pulped beans go into a sealed steel or plastic tank, often under a carbon-dioxide blanket, sometimes with a measured yeast inoculation, for anywhere from a day to well over a week. Because the tank can be monitored for temperature and pH, the producer is running a process rather than hoping for weather.

The cup is intense and often polarising: cinnamon, rum, tropical fruit, sometimes a distinctly boozy edge. It is the technique behind most of the very expensive competition lots of the last few years, and behind a fair amount of coffee that tastes more of the tank than of the farm.

Coffees in the catalogue
6
Origins
Colombia, Ethiopia, Costa Rica, Honduras, China
Common notes
floral, lychee, passionfruit, semi-sweet chocolate and cherry
Price range
$18.50 – $29.00

Common questions

What does anaerobic mean on a bag of coffee?

Anaerobic coffee is fermented in a sealed tank with the oxygen excluded, which lets a producer control fermentation precisely and push flavours a long way past what the fruit alone would give.

What does anaerobic coffee taste like?

Across the 6 anaerobic coffees in this catalogue the most common tasting notes are floral, lychee, passionfruit, semi-sweet chocolate and cherry.

6 anaerobic coffees in the catalogue

Related

Coffee from Colombia Coffee from Ethiopia Coffee from Costa Rica Coffee from Honduras Coffee from China