What are the Characteristics of Anaerobic Coffee Processing? An Introduction to Anaerobic Washed Coffee Processing

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FrontStreet Coffee's Introduction to Colombian Anaerobic Pink Bourbon Coffee

The red wine processing method for coffee beans, also known as the red wine-like processing method, draws inspiration from the winemaking process. Currently, only eight estates in Colombia have successfully brought coffee beans processed using this method to market. Based on information from these eight estates, we can roughly classify red wine processing methods into: acetic acid fermentation (Aerobic fermentation), lactic acid fermentation (Anaerobic fermentation), and mixed fermentation (Mix Fermentation = Aerobic + Anaerobic).

Traditional processing methods have difficulty controlling the varying degrees of coffee bean fermentation. However, the red wine processing method can ensure coffee bean quality by controlling pH values, and even temperature and humidity, while sealed fermentation prevents aromatic substances from easily volatilizing.

Next, let's discuss the specific fermentation process. First, Colombian farmers carefully pick coffee cherries and meticulously select red coffee fruits to ensure that among the coffee cherries selected for processing, the ratio of unripe cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

The selected coffee cherries are placed by farmers in specific containers (Australian barista Sasa used metal containers when processing beans for competition). Regardless, this container should have a device similar to a red wine fermentation stopper or a one-way exhaust valve. This allows carbon dioxide to escape through this device, controlling the air concentration in the container. At this time, the coffee cherries in the container undergo acetic acid fermentation, which produces beans with relatively bright, clean flavors and lemon acidity.

Colombian Pink Bourbon

50-Hour Anaerobic Fermentation Washed Processing

Today's bean has two special characteristics that are very difficult to find elsewhere: the variety is the rare Pink Bourbon, and the processing method is exclusive anaerobic fermentation.

First, let's discuss its variety, Pink Bourbon. Bourbon is a common variety in Arabica coffee, while Pink Bourbon is a new variety created through hybridization and mutation of Red Bourbon and Yellow Bourbon. It is extremely rare and can almost only be found in Colombia and Guatemala.

In short, the yield is extremely low, so treasure it when you encounter it!

During cupping, it exhibited exceptionally beautiful sweetness and rich flavors, stunning Dimitry Boroday to the point that he directly purchased all of the farm's 2018 production.

This Pink Bourbon comes from Colombian farmer Gabriel Castaño. His farm, Finca La Granada, is located in Colombia's second highest altitude growing region, with an altitude of up to 1800m. Warm days and cool nights create a significant temperature difference, forming a highly favorable microclimate for coffee growth.

This bean is processed using the anaerobic method, but it's quite different from common anaerobic fermentation.

Ordinary anaerobic fermentation typically uses sealed containers (such as plastic barrels, stainless steel tanks), which are not only expensive but also have extremely limited processing capacity. The sealed and isolated materials also cause coffee beans to lose their original flavors, becoming as characterless as if processed on an industrial assembly line.

Food-grade plastic film is used to create sealed oxygen-free fermentation in drying beds or water tanks selected according to local climate conditions. Without the barrier of thick stainless steel or plastic, coffee beans can better enjoy the influence of the local environment during processing.

Such an excellent processing method, and it's not expensive! Farmers only need a small investment to enjoy technological innovation, with larger processing areas. It's delicious, has distinct personality, yet costs less than ordinary anaerobic fermentation.

Strong jasmine fragrance, sweet and tart juice sensation of Sunkist oranges, with characteristic aromas of bergamot, apricot, and green tea in the finish. Gentle and smooth, with a temperament unexpectedly unlike heavily fermented coffee.

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