ANAEROBIC FERMENTATION

COFFEE PROCESSING

Anaerobic Process is the frontier of coffee innovation—a meticulous fermentation technique where coffee cherries or pulped beans are sealed in oxygen-free tanks, allowing controlled microbial activity to shape the flavor. This extended, pressurized fermentation unlocks deep complexity, enhancing fruit intensity, spice notes, and an almost effervescent acidity. The result is a cup that is bold, layered, and unpredictably mesmerizing—pushing the boundaries of what coffee can be.

  • Complex Aromatics
  • Enhanced Sweetness
  • Unique Flavor Notes
  • Heavy, Lush Body

Anaerobic coffees are bold, experimental, and full of surprises—perfect for those who seek unforgettable and unconventional flavor experiences. Each sip offers a taste of craftsmanship pushed to its limits.

The Harvest Story

From soil to sunrise, from hands to heart—each bean carries the rhythm of time, waiting for its moment to become your perfect pause.

Harvesting

Goal: Select ripe cherries to ensure controlled fermentation and high quality.

  • Cherries are carefully handpicked to ensure uniform ripeness.
  • Defective cherries (underripe, overripe, or damaged) are sorted out to prevent undesired fermentation effects.
Sorting & Cleaning

Goal: Remove debris and defective cherries for clean fermentation.

  • Cherries are washed to remove dirt, leaves, and other impurities.
  • Floatation separates high-density, ripe cherries (sink) from defects (float).
Fermentation

Goal: Enhance flavor complexity through controlled, oxygen-free fermentation.

  • Cherries or pulped beans (depending on the desired process) are placed in sealed, oxygen-deprived tanks.
  • Tanks may include: Water-filled tanks , Dry fermentation tanks.
  • Fermentation is carefully monitored and controlled for: Time, Temperature & Pressure.
  • Producers often use valves or release mechanisms to manage CO₂ buildup.
Drying

Goal: Stabilize moisture content to 10-12% for safe storage.

  • Fermented beans are dried on raised beds, patios, or mechanical dryers, depending on the region and climate.
  • Regular turning prevents mold and ensures even drying.
  • Drying can take 7-25 days, depending on weather conditions and drying methods.
Hulling

Goal: Remove the outer parchment and prepare beans for storage.

  • The parchment layer is removed using a hulling machine.
  • Defective beans are sorted out, either manually or mechanically, ensuring uniform quality.
Storage

Goal: Preserve the beans' distinct flavors and quality.

  • Green coffee beans are stored in climate-controlled environments in jute bags lined with hermetic liners (e.g., GrainPro) to protect against pests and moisture.