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Welcome to another deep dive into the fascinating world of coffee processing! At The Coffee Blog (TCB), we love exploring the innovations that shape the flavors and experiences of our beloved brew. Today, we’re uncovering the nuances of anaerobic fermentation—a cutting-edge technique that’s transforming how coffee is processed and enjoyed.
All coffee begins as a fruit, and its journey from ripe red cherry to the aromatic beans we brew involves several critical steps. One of the first—and most crucial—stages is processing. This term encompasses various methods of removing the fruit from the coffee seed and preparing it for drying and roasting. Traditional processing methods like washed, natural, and honey processing each impart distinct flavor profiles to the coffee.
Anaerobic fermentation is a more recent addition to these methods. The term “anaerobic” means “without oxygen.” In this process, coffee cherries are placed in an environment where oxygen is minimized or eliminated. This can be achieved by sealing the coffee in containers such as bags, vats, or tanks that restrict oxygen flow. Sometimes, carbon dioxide is pumped in to displace oxygen, ensuring a truly anaerobic environment.
This oxygen-deprived setting allows for a longer fermentation period without the risks of over-fermentation, which can introduce unpleasant flavors. Instead, anaerobic fermentation can enhance and intensify the coffee’s natural characteristics, resulting in unique and often highly desirable flavor profiles.
The concept of anaerobic fermentation isn’t new; it’s borrowed from the winemaking industry, where controlled fermentation in enclosed containers helps manage temperature, oxygen levels, and other factors critical to flavor development.
Sasa Sestic, the 2015 World Barista Champion, is credited with bringing this method to the coffee world. Inspired by winemaking practices in his home of Canberra, Australia, Sestic experimented with anaerobic fermentation using a rare variety of Colombian-grown coffee. This specific variation, known as carbonic maceration, involves displacing oxygen with carbon dioxide. The technique, originally associated with the red-fruited Gamay wines of Beaujolais, has now become a sought-after method in coffee processing.
So, what does anaerobic fermentation do to coffee’s flavor? The effects can be profound and varied, depending on factors such as fermentation length and temperature.
Erwin Mierisch of Nicaragua’s Fincas Mierisch, who has been experimenting with this process since 2018, highlights the importance of temperature control. “In our experience, temperature plays a big determinant in what kind of flavors are exhibited,” says Mierisch. Warmer fermentations tend to bring out intense notes like cinnamon, clove, and brown sugar. In contrast, cooler fermentations (at 8-10°C) yield a cleaner and more vibrant acidity, enhancing the coffee’s inherent flavors.
Implementing anaerobic fermentation can be both time-consuming and resource-intensive. However, it doesn’t necessarily have to be expensive. Mierisch mentions successes with using affordable materials like GrainPro bags and traditional blue plastic barrels. These methods offer an entry-level approach to anaerobic fermentation but may lack precise control over variables such as temperature and pressure.
For more controlled and consistent results, some producers invest in stainless steel tanks that allow for precise management of temperature, pressure, and pH levels. While the investment can be significant, the potential rewards in terms of coffee quality and market value can make it worthwhile.
The surge of interest in anaerobic fermentation has sparked what Mierisch calls a “scientific revolution” among coffee producers. This method offers a level of control previously unavailable, allowing producers to improve quality predictably rather than relying on luck.
“If people are willing to pay higher prices for these types of processes, then hopefully producers will have more capital to reinvest in their processing, which could eventually make it more practical for producers to do this,” says Mierisch.
The ability to share information quickly and globally has also reduced the risks associated with experimentation. Producers can learn from each other’s successes and failures, making anaerobic fermentation a promising frontier in coffee processing.
If you’re a coffee lover intrigued by anaerobic fermentation, here are some practical tips to enjoy and explore this unique processing method:
Explore Specialty Cafés: Seek out specialty coffee shops that offer anaerobically processed beans. Baristas at these cafés can provide insights into the flavor profiles and origins of these unique coffees.
Try Different Roasters: Various roasters experiment with anaerobic fermentation, each bringing their unique twist to the process. Sample offerings from different roasters to appreciate the diversity in flavors.
Home Brewing: If you’re a home brewer, try brewing anaerobically processed coffee using different methods (pour-over, French press, espresso) to see how the flavors develop. Take notes and compare your experiences.
Educate Yourself: Learn more about the science behind coffee processing. Understanding the intricacies of methods like anaerobic fermentation can deepen your appreciation for the craft and skill involved in producing high-quality coffee.
Support Innovative Producers: When you find anaerobically processed coffee you love, support the producers and roasters who bring these unique flavors to market. Your purchase helps sustain and encourage innovation in the coffee industry.
Anaerobic fermentation represents an exciting evolution in coffee processing, offering a new dimension to the flavors we enjoy. As this method gains traction, we’re likely to see even more inventive and delicious coffees on the horizon.
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Cheers to exploring new flavors and supporting the innovators in coffee!
The TCB Team
