How are Anaerobic Fermented Coffee Beans - Introduction to Flavor Characteristics of Double Anaerobic Coffee Processing

FrontStreet Coffee Colombia Heaven's Estate Double Anaerobic Coffee Introduction

As creatures who constantly seek novelty, we have never stopped pursuing new taste experiences.

As coffee demand rises rapidly, varieties and traditional origin flavors alone no longer satisfy the consumer's appetite for the new.

Starting from the processing method, changing coffee's flavor that way, has become the "secret weapon" pursued by estate owners and green coffee suppliers alike. There are many processing methods, and while variety determines a coffee's genetics, different processes can push the same beans in completely different flavor directions.

Anaerobic fermentation means placing freshly picked cherries into sealed fermentation containers, where they ferment without oxygen. The sweetness and flavor of the cherries penetrate into the bean to a greater or lesser degree, and the fermentation of pulp and juice creates entirely new flavors. Once fermented to the desired degree, the cherries are taken out and sun-dried, then hulled to yield green coffee.

Coffee processed this way typically shows higher sweetness plus special flavors from the pulp fermentation, but the method is demanding, because many microorganisms must be monitored during fermentation to prevent spoilage.

Characteristics of Anaerobic Fermentation Processing

Stainless steel containers (which don't carry over flavors from previous batches) keep the coffee's flavors cleaner.

A sealed environment makes the various factors easier to control, so each batch is more consistent, and aromatic substances are less likely to volatilize away.

Oxygen-free fermentation produces rounder flavors, often carrying cheese and cream aromas.

Coffee processed this way typically has a fuller body and wine-like aromas.

Colombian Heaven's Estate

Fruit Splendor Double Anaerobic Fermentation

Dry aroma: strawberry jam, blueberry, peach, and yogurt fragrances.

On sipping: layered fruit aromas of blueberry and dark berries.

Alongside peach-mango milkshake flavors and sweet fruits.

Juicy, full, and heavy body.

FrontStreet Coffee Recommendation

If Heaven's Estate's double anaerobic intrigue you, FrontStreet Coffee's Colombia Fenjiexian Estate Xijaw is another modern Colombian worth a pour. Colombia grows an enormous range of styles, fruit-forward, full-bodied, and aromatically floral alike, and anaerobic processing is one of the most exciting recent directions. In the anaerobic method, cherries ferment in sealed, pressure-rated stainless steel tanks where temperature, time, pH, and other data can all be controlled; the most famous variants are anaerobic natural and anaerobic washed, and FrontStreet Coffee's Xijaw lot uses the anaerobic natural process, converting the oxygen-free fermentation into abundant tropical fruit aroma. Roasted medium-light and brewed as pour-over, cold brew, drip bag, or moka pot, it pours out complex, dense flavors of passion fruit, grape, apricot, and dried fruit. It suits adventurous drinkers who loved the blueberry-and-peach character above and want to explore the same oxygen-free fermentation through a different variety and region.