The Development History of Anaerobic Coffee Processing Methods, Anaerobic Natural Processing, and Introduction to Santa Venia Coffee Beans

The Rise of Special Processing Methods in Coffee

In recent years, the coffee market has continuously evolved, with many new coffee processing methods emerging. These are collectively known as special processing methods, which can create more varied and distinctive flavors in coffee beans while delivering rich textures that have gained popularity among many enthusiasts. Currently, relatively new processing methods include anaerobic washed/natural, enzyme washing, lactic acid fermentation, and barrel aging.

The Anaerobic Processing Revolution

In recent years, anaerobic processing has become a relatively common new method. In 2015, Australian competitor Sasa Sestic, the World Barista Championship (WBC) winner, sparked the trend of anaerobic fermentation processing, creating waves in the coffee field. Due to the fermented characteristics of the coffee, it has generated considerable discussion.

Understanding Fermentation in Coffee Processing

During the processing of coffee raw beans, fermentation is encountered to varying degrees, which affects the flavor direction of the coffee beans. Fermentation is generally divided into two types: aerobic and anaerobic. In aerobic processes, environmental variables are numerous and difficult to monitor or control. In contrast, anaerobic processes can be more uniform and controllable. Many traditional processing methods previously relied primarily on aerobic fermentation.

The Wine Connection: Carbonic Maceration

Anaerobic fermentation processing is also known as carbon dioxide maceration, inspired by red wine production techniques, hence also called the wine processing method. In red wine production, grapes are placed in a carbon dioxide environment, entering an anaerobic state. Without yeast, the enzymes within the grapes metabolize some of the sugars, converting them to alcohol. This results in wine with gentle aromas and rich textures.

Anaerobic Processing in Coffee

Similarly, in coffee raw bean processing, freshly harvested coffee cherries are placed in sealed tanks, injected with carbon dioxide, and oxygen is expelled to create an anaerobic fermentation environment. This slows down the decomposition speed of sugars in the coffee bean pectin and the decline of pH value. Therefore, in an anaerobic environment, the pH value, humidity, temperature, gas composition, and the types and quantities of microorganisms involved in fermentation can be precisely and effectively controlled, allowing the beans to achieve higher sweetness and distinctive flavors.

Variations of Anaerobic Processing

The currently emerging anaerobic-type fermentations are improved based on this method. For example, anaerobic natural processing involves placing freshly harvested coffee cherries in sealed tanks for fermentation, controlling the temperature in the anaerobic environment at 10-15 degrees Celsius. After three days of anaerobic fermentation, the beans undergo natural drying processing, and finally the pulp and other parts are removed to extract the coffee beans.

Anaerobic washed processing involves first subjecting freshly harvested coffee cherries to 12 hours of dry fermentation, then using machines to remove the pulp before placing the coffee beans in sealed tanks for 24-48 hours of anaerobic fermentation. After fermentation is complete, drying processing is performed.

Double anaerobic washed fermentation, as the name suggests, involves two anaerobic steps. After coffee cherries are collected, they are placed in sealed tanks for the first anaerobic fermentation. After fermentation, the skin and pulp are removed following the washed process, while preserving the pectin, which is then placed back in sealed tanks for the second anaerobic fermentation. Finally, drying is performed until the moisture content reaches 11% to complete the process.

FrontStreet Coffee's Anaerobic Offerings

FrontStreet Coffee also uses anaerobic fermented coffee beans. For example, one selection on their bean list is the Frontsteet Boundary Estate Sidra from Colombia, which uses double anaerobic natural processing. Using V60 at a 1:15 ratio for brewing, the tasting notes reveal grape, passion fruit, and citrus flavors with a slight fermented sensation and a rounded texture. There is also FrontStreet Coffee's Ethiopia Santa Wet Mill coffee beans, which use 96-hour anaerobic natural processing, offering fermented wine aroma, with tropical fruit flavors like pineapple and citrus, along with soft fruit acidity and a rich, full-bodied texture.

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