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Characteristics of Double Anaerobic Fermentation in Coffee Beans - An Introduction to Double Fermentation Methods

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 (official WeChat account: cafe_style). FrontStreet Coffee's introduction to double anaerobic coffee from Colombia's El Paraiso Estate: In recent years, "anaerobic fermented" coffee beans have shone brightly on the WBC Finals stage. In 2018, five of the top six finalists in the WBC chose "anaerobic fermented" coffee beans as their "weapon" of choice.

Professional coffee knowledge exchange. For more coffee bean information, please follow Cafe Style (WeChat public account: cafe_style).

Introduction to FrontStreet Coffee's Colombian Paradise Estate Double Anaerobic Coffee

In recent years, anaerobic fermented coffee beans have shone brightly on the WBC (World Barista Championship) final stage. In 2018, five of the top six competitors in the WBC chose anaerobic fermented coffee beans as their "weapon."

Therefore, the most popular processing method at present is anaerobic fermentation.

In 2015, he participated in regional competitions for the first time and won first place. The coffee he planted received wider recognition, which motivated him to continue growing high-quality coffee. Today, Diego has successfully created new innovative techniques not only from his farm but also from neighboring farms of his family and friends, making him a promoter and advocate of local coffee scientific cultivation methods. Diego himself says he likes to step out of his comfort zone because it helps him continuously develop and improve. He will continue to participate in such competitions as it's a way to promote his work and establish new business relationships.

Anaerobic fermentation uses stainless steel containers (which don't absorb previous coffee bean flavors) to place coffee fruits, allowing for cleaner flavors.

Anaerobic fermentation is conducted in a sealed environment where various factors are easier to control, making each batch of processed coffee beans more consistent, and aromatic substances less likely to volatilize.

Anaerobic fermentation occurs in an oxygen-free environment, resulting in rounder flavors that often carry cheese and cream aromas.

Coffee beans processed using anaerobic fermentation typically have fuller body and wine-like aromas.

First, red cherries undergo whole fruit anaerobic fermentation in sealed containers for 24 hours. After removing the fruit skin, they undergo another 36 hours of pulp-attached anaerobic fermentation, hence the name "double anaerobic fermentation processing method." During the fermentation process, Diego uses specific containers, and the temperature needs continuous monitoring.