Why Have More People Been Enjoying Anaerobically Fermented Coffee in Recent Years? What Are the Anaerobic Processing Methods?

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FrontStreet Coffee Introduction: Anaerobic Fermentation Processing

Fermentation is divided into two types: "aerobic" and "anaerobic." The biggest difference between the two is that the anaerobic process is more uniform and can be controlled, while aerobic conditions have too many environmental variables and are difficult to monitor.

In an anaerobic environment, the decomposition rate of pectin sugars slows down, and the pH value also declines at a slower rate, extending the fermentation time. This allows for the development of better sweetness and more balanced flavors.

Anaerobic Natural Processing

Anaerobic natural processing involves first subjecting entire coffee cherries to anaerobic fermentation, followed by natural drying.

Essentially, the anaerobic process makes coffee more uniform and easier to monitor, while aerobic processes are more complex and harder to control.

In an anaerobic environment, the decomposition rate of pectin sugars slows down, and the pH value also declines at a slower rate, extending the fermentation time. This allows for the development of better sweetness and more balanced flavors.

The temperature for anaerobic fermentation control must be kept below 10-15 degrees Celsius. Coffee beans are fermented in an airtight, clean stainless steel fermentation container for three days under anaerobic conditions, then placed on drying racks for natural processing.

Semi-Anaerobic Maceration

Semi-anaerobic maceration allows coffee cherries to naturally release carbon dioxide during the fermentation process, while the weight of top cherries crushes the bottom cherries, creating complex acidity. This processing method takes longer and involves greater risks.

Advantages of Anaerobic Fermentation

The fermentation process of traditional processing methods is relatively difficult to control, with too many variables during processing, thus posing considerable risks and making replication challenging. This is also one of the reasons why there are significant differences in coffee bean quality between different batches.

Anaerobic fermentation is similar to the fermentation process in winemaking. Not only does it bring richer and more complex flavors and body, but more importantly, subtle changes within the fermentation tank can be monitored and adjusted. This enables operational replication and stable quality production, which is why anaerobic fermentation is increasingly sought after by more people.

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