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

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 public account cafe_style). Anaerobic fermentation process: 1. The flavor of coffee cherries is more concentrated in mucilage rather than seeds. 2. Influenced by factors such as cherry maturity, variety, seasonality, and terroir, different mucilages have different sweetness and quality; different...

For more professional coffee knowledge exchange and 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 local terroir, different mucilage have different sweetness levels and quality; different mucilage provide different flavors.

3. Fermentation is a process that converts sugars into various compounds to produce alcohol; this process generates CO2, which gradually creates high pressure in sealed containers; high pressure facilitates the seeds' absorption of flavor compounds from the mucilage.

4. Controlling temperature and time can control alcoholic fermentation.

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

In summary, a fully sealable stainless steel container with monitoring capabilities is essential;

Secondly, all coffee cherries participating in fermentation must be fully mature, sugar content must reach a certain level, and quality must be sufficient.

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