Costa Rica · Flame Mountain · Anaerobic Fermented Coffee Flavor Characteristics? What Are the Anaerobic Fermentation Processes

Anaerobic Fermentation Process

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

2. Influenced by cherry maturity, variety, seasonality, and local terroir, different mucilages carry different sweetness levels, qualities, and flavors.

3. Fermentation converts sugars into various compounds, including alcohol. This process generates CO2, which gradually builds high pressure inside a sealed container - and that high pressure helps the seeds absorb flavor compounds from the mucilage.

4. Controlling temperature and time lets you control alcoholic fermentation.

5. pH value is a key reference indicator throughout fermentation.

In practice, that means a fully sealable stainless-steel container with monitoring capability is essential. All cherries going into fermentation must be fully mature, with sufficient sugar content and quality. Temperature and pH changes are strictly controlled, and the moment the sugars in the mucilage are just fully consumed, the container is opened to stop fermentation and the beans are promptly sun-dried to avoid over-fermentation.

Costa Rica · Cordillera de Fuego · Anaerobic Fermentation

Product Name: Costa Rica · Cordillera de Fuego (Volcán de Fuego)

Origin: Costa Rica, Western Valley

Farm: El Socorro

Estate: Cordillera de Fuego

Farm Owner: Luis Eduardo Campos

Variety: Caturra

Altitude: 1,400 m

Processing Method: Anaerobic Fermentation

Flavor: Cinnamon, red apple, clove, mulled wine

FrontStreet Coffee Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

Pour 30 g of water for the bloom; bloom for 30 seconds.

Staged pour: Pour to 120 g, pause, then slowly pour to 225 g.

That is 30-120-225 g.

FrontStreet Coffee Recommendation

If anaerobic fermentation wins you over, FrontStreet Coffee offers more high-sweetness lots worth exploring. The FrontStreet Costa Rica Blackberry is a black-honey processed, high-altitude lot roasted medium-light, showing sweet florals, grape, orange, and liqueur-chocolate flavors. And the FrontStreet Finca Linea Sidra, anaerobic natural processed, layers passion fruit, apricot, and fruit-candy sweetness over a winey finish - proof that Costa Rica's experimental processing keeps pushing sweetness to new heights.