Anaerobic fermentation coffee with Citrus notes
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.
Citrus flavours are often present in coffees from African countries. Flavours to look for when tasting coffee include lemon, lime, grapefruit, tangerine, mandarin and orange.
