This week, we would like to start a discussion about a more recent trend we've seen in processing green coffee.
Anaerobic fermentation is not a new technological innovation, in fact, it has been successfully utilised in wine production for many years now. As the name suggests, anaerobic fermentation requires an oxygen-free environment, and in some cases, this method will include the technique of replacing the oxygen within the environment with carbon dioxide. The coffee fermented within these ideally hermetic environments can be pulped, or in the case of carbonic maceration processed as whole cherries.
We have observed that coffee processed in this manner can take on particular flavour attributes and distinct characters, however, there are many risks when processing coffee using these methods. Not only for the farmers and producers who attempt to replicate these processes with imperfect equipment but also for consumers who may pay more for micro-lots of compromised and questionable quality.
In this video, Patrik starts a discussion about anaerobic processing in coffee and hopes you're interested in joining the discourse too.
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