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What is the Red Wine Processing Method for Panama Hartmann Coffee? What is Coffee Anaerobic Fermentation?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) The Red Wine Processing Method once became a hotly debated processing method in the industry. In the process from coffee cherry to green coffee beans, fermentation occurs to varying degrees. Whether it's washed processing, honey processing, or natural processing, all must undergo this chemical transformation process

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Wine Processing Method

The wine processing method has become a hot topic in the industry. During the processing from coffee cherry to green coffee bean, "fermentation" occurs to varying degrees. Whether it's washed processing, honey processing, or natural processing, all undergo this chemical change process. Different substances participate in fermentation (coffee skin, coffee pulp, coffee pectin, types of bacteria, bacterial distribution), different fermentation environments (with or without water, aerobic or anaerobic, pH environment, etc.), and different drying processes (container material, natural sun-drying, drying equipment, frequency of turning) all contribute to different post-processing flavors and mouthfeel.

Coffee Processing: Wine Processing Method (Also Known as Carbon Dioxide Processing Method)

Also called wine-like processing method, inspired by the brewing process of red wine. Currently, only eight estates in Colombia have successfully brought coffee beans treated with this processing method to market. According to information from these eight estates, we can roughly classify wine processing methods into: acetic acid fermentation (Aerobic fermentation), lactic acid fermentation (Anaerobic fermentation), and mixed fermentation (Mix Fermentation = Aerobic + Anaerobic).

Traditional processing methods make it difficult to control the varying degrees of coffee bean fermentation. However, the wine processing method can ensure coffee bean quality by controlling pH value, and even temperature and humidity, while closed fermentation prevents aromatic substances from volatilizing easily.

Carbon dioxide maceration processing method is a new processing method applied in wine processing, where whole grapes are placed in carbon dioxide gas to enter an anaerobic state. This way, even without yeast, the grape fruit itself will convert its own sugar into alcohol, bringing special aromas. Wine brewed with this method has soft aromas, rich mouthfeel, and stable color.

The earliest time carbon dioxide maceration processing method came to our attention should be 2015 when Sasa Sestic won the world championship with a washed bean processed by carbon dioxide maceration.

How Does This Processing Method Differ from Regular Natural, Washed, and Honey Processing?

How to Apply This to Coffee?

1) After removing pulp and skin from coffee beans, place them in stainless steel containers—why choose stainless steel containers? Sasa says stainless steel containers can better ensure clean flavors. Then control different temperatures to affect the reaction speed.

2) Place the stainless steel containers indoors where temperature is easier to control. They found that if more complex acidity is needed in the beans, control the temperature at 4-8°C, while if higher sweetness is needed, control the temperature at 18-20°C.

3) Seal the fermentation tank, which can develop more aromatic substances.

4) This is the most crucial and important step. Add carbon dioxide to the fermentation tank. Carbon dioxide is denser than oxygen, thus squeezing out air. This places coffee beans in an anaerobic environment. Because there is no oxygen, this slows down the decomposition speed of sugar in coffee bean pectin, while the pH value also drops at a slower rate.

With the help of carbon dioxide, the entire fermentation process at 22°C will be extended by 3 days, and if the temperature is lower, the fermentation time can be longer. This reduces astringent mouthfeel and acetic acid flavors. During the entire fermentation process, like Tim, Sasa constantly records these pH values, fermentation temperature, and carbon dioxide amounts are completely recorded, hoping to make corrections and replications in the future.

FrontStreet Coffee's Panama Hartmann

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