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What Are the Flavor Characteristics of Costa Rica Fire Mountain Anaerobic Fermented Coffee? What Are the Steps in the Anaerobic Fermentation Process?

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) Anaerobic Fermentation Process 1.The flavor of coffee cherries is more concentrated in the mucilage rather than the seeds. 2.Influenced by factors such as cherry maturity, variety, seasonality, and soil/water, different mucilage have different sweetness and quality; different

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

Anaerobic Fermentation Process

1. The flavor of coffee cherries is more concentrated in the mucilage rather than the seeds.

2. Influenced by factors such as cherry maturity, variety, seasonality, and water/soil conditions, different mucilages have different sweetness levels and qualities; different mucilages provide different flavors.

3. Fermentation is a process that converts sugars into various compounds and produces alcohol; this process generates CO2, which gradually creates high pressure in sealed containers; high pressure helps the seeds absorb flavor compounds from the mucilage.

4. Controlling temperature and time can regulate alcoholic fermentation.

5. pH value is an important reference indicator during the fermentation process.

In summary, a fully sealed stainless steel container that allows monitoring is essential;

Secondly, all coffee cherries participating in fermentation must be fully mature, with sugar content reaching a certain standard, and of sufficient quality.

During the fermentation process, strictly control the changes in temperature and pH value. When the sugars in the mucilage are just completely consumed, immediately open the container to stop fermentation and quickly dry under sunlight to avoid over-fermentation.