preferred_method: false
preferred_milk: false

Anaerobic fermentation

Anaerobic (oxygen-free) fermentation is a processing method where the coffee cherries are fermented in a fully sealed and oxygen deprived tank. After a period of days the coffee is then pulped and naturally dried. This method significantly increases the complexity of flavours.
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Anaerobic fermentation
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Anaerobic fermentation
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Save as favourite Cast Iron Coffee Roasters: Bolivia, Trapiche - Geisha, Anaerobic fermentation
140g: £20.00
From Cast Iron Coffee Roasters: The Geisha varietal is revered by the speciality coffee world and has legendary status. Geisha trees are slow growing and produce fewer cherries and this leads to increased complexity in the cup. This complexity, the layers of flavour, is what sets it apart from other...
Save as favourite Clifton Coffee Roasters: Panama, Rocky Mountain, Anaerobic fermentation
from 250g: £11.00
From Clifton Coffee Roasters: Rocosa Montana translates directly as the Rocky Mountain and is located in Santa Clara, Panama. Processed exclusively by Allan Hartmann, we have bought directly from this farm for the last 3 years and have developed a very exciting relationship. This year we decided to experiment with...