Sun-Dried, Washed, Honey Process - All These Coffee Post-Processing Methods Actually Involve Fermentation!!

Understanding Coffee Processing

The "processing" of coffee beans refers to the operation of removing impurities (everything except the raw beans) from coffee cherries to turn them into coffee beans. At the same time, it's also an important step that can significantly influence the flavor development of coffee beans.

Anaerobic Fermentation Processing

Among various processing methods, anaerobic fermentation processing has been a controversial coffee processing method in recent years (including anaerobic fermentation, carbonic maceration, enzyme washing, etc.). The fermentation flavors it produces are quite distinctive - those who like them really love them, while those who don't are indifferent to them. This difference stems from individual taste preferences, each with their own preferences. But did you know? It's not just anaerobic processing that involves fermentation steps - conventional processing methods like washed, natural, and honey processing all rely on fermentation to add more flavor to the beans. (Let me clarify first - it's not the fermentation you might imagine!)

What is Fermentation?

Fermentation is a chemical reaction that prepares or decomposes substances through the life activities of microorganisms under aerobic or anaerobic conditions. Generally, the substances that undergo fermentation are mainly sugars. When fermentation begins, microorganisms continuously produce heat, and sugars are converted into various compounds, such as alcohol and carbon dioxide. Technically speaking, fermentation starts quite simply - just mixing sugar and water can trigger this natural change. Coincidentally, coffee cherries contain abundant moisture and sugar, so the moment they are picked, fermentation has actually already begun!

Types of Fermentation

After coffee cherries are harvested, they undergo different types of fermentation processes depending on the processing method used.

Aerobic Fermentation

This is easy to understand - it refers to fermentation activities of coffee beans in an oxygen-rich environment! Conventional processing methods like natural and honey processing that expose coffee cherries/beans to air for extended periods belong to aerobic fermentation!

Anaerobic Fermentation

Anaerobic fermentation is also easy to understand - it involves immersing coffee beans in containers filled with liquid, allowing microorganisms from the beans to come out and perform fermentation!

It can also involve placing beans in sealed barrels, extracting oxygen to create an anaerobic space for fermentation. However, this type requires strict control of all fermentation data to avoid over-fermentation!

Impact of Fermentation on Coffee

Fermentation is a relatively complex process that can unlock different potentials in coffee beans. Different processing methods have varying fermentation times and intensities. Correct/appropriate fermentation can enhance coffee quality, giving it richer layers. However, if not properly controlled, resulting in under-fermentation or over-fermentation, it will directly cause irreversible damage to coffee quality, such as undesirable flavors like moldiness, rotten fruit, chemical tastes, and other negative flavors that are difficult to stomach.

The time and intensity of fermentation affect the flavor direction of coffee beans. For example, long-duration fermentation like natural and honey processing brings fruity fermentation flavors to coffee, such as dried fruit, preserved fruit, and fruit wine, resulting in overall richer layers! Meanwhile, short-duration/low-intensity fermentation like washed processing brings bright acidity to coffee, with an overall very clean profile. Compared to long-duration fermentation, they ferment more evenly, are easier to control, and less likely to result in negative, chaotic drinking experiences.

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