Anaerobic Processing

Anaerobic coffee processing ferments coffee cherries or depulped beans in sealed, oxygen-free tanks (often under CO2 pressure or vacuum) for 24-72+ hours. Without oxygen, lactic acid bacteria dominate instead of acetic acid bacteria, producing a distinct fermentation signature: tropical fruit, liqueur-like sweetness, hibiscus, winey notes. Anaerobic naturals and anaerobic washed are the two main subtypes. First popularized by Diego Bermudez (Colombia) and Carlos Caballero (Panama) around 2015.