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Coffee Wine Processing Method? What Are Coffee Green Bean Processing Methods? Coffee Anaerobic Fermentation Principles

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) In recent years, as coffee has become increasingly accessible to everyone, we have also witnessed the evolution of coffee processing methods. From the initial washed process, natural process, to honey process, wet-hulled process, and then to the popular wine processing method and carbonic maceration method of recent years.

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

The Evolution of Coffee Processing Methods

In recent years, as coffee has become increasingly accessible to everyone, we have also witnessed the evolution of coffee processing methods. From the initial washed and natural processing, to honey processing and wet-hulling, and then to the increasingly popular red wine processing and carbonic maceration methods in recent years.

Pressure Honey Processing: The Trend of Anaerobic Fermentation

Pressure Honey Processing is what's currently very popular - anaerobic processing, also known as oxygen-free fermentation!

This is pressure honey processing, similar to making red wine. The removed coffee pulp and mucilage-laden coffee beans are placed together in stainless steel tanks for fermentation. The high pressure inside the tank slows down the fermentation speed significantly, allowing the coffee to develop more sweetness and wonderful acidity! This is the ultimate goal!

Carbonic Maceration Processing Method

The carbonic maceration processing method is a new processing technique applied in red wine production, where whole grapes are placed in carbon dioxide gas to create an anaerobic state. This way, even without yeast, the grape fruit itself will convert its own sugars into alcohol, bringing special aromas. Wine produced using this method has soft aromas, rich mouthfeel, and stable color.

Application to Coffee Processing

So how do we apply this to coffee?

Step 1: Container Selection and Temperature Control

Place the coffee beans, after removing pulp and skin, into stainless steel containers—why choose stainless steel containers? Sasa says that stainless steel containers better ensure clean flavors. Then control different temperatures to affect the speed of the reaction.

Step 2: Temperature Management

Place the stainless steel containers in indoor spaces where temperature is easier to control. They found that if more complex acidity is desired in the beans, the temperature should be controlled at 4-8°C, while if higher sweetness is desired, the temperature should be controlled at 18-20°C.

Step 3: Sealing for Aroma Development

Seal the fermentation tanks, which allows for the development of more aromatic compounds.

Step 4: Carbon Dioxide Addition (The Crucial Step)

This is the most critical and important step. Add carbon dioxide to the fermentation tanks. Carbon dioxide is denser than oxygen, thereby squeezing out the air. This places the coffee beans in an anaerobic environment. Without oxygen, the decomposition speed of sugars in the coffee bean mucilage slows down, while the pH value also decreases at a slower rate.

With the help of carbon dioxide, the entire fermentation process at 22°C extends by 3 days, and if the temperature is lower, the fermentation time can be even longer. This reduces astringent mouthfeel and vinegary flavors.

FrontStreet Coffee's Panama Hartmann

FrontStreet Coffee's Panama Hartmann uses this processing method. The red wine processing gives this bean a rich fermented wine aroma that is truly impressive!