Coffee can be processed in many different ways. Even during harvesting, there are various methods that affect the quality and taste. How the beans are dried also provides further information about whether we're talking about specialty coffee or not-so-high-quality coffees. A new method for intensifying the flavor of coffee is anaerobic fermentation. Never heard of it? No problem, we'll explain what it is, how anaerobic fermentation works, and how to prepare your own anaerobically fermented coffee. Enjoy reading!
What is anaerobic fermentation in coffee?
Anaerobic fermentation is a process in which coffee cherries are fermented in the absence of air – hence the name anaerobic. For this, the cherries, or exclusively the beans, are sealed in airtight containers for 24 to 96 hours or even longer. This leads to the development of specific microbial activity, which then uniquely influences the chemical process of fermentation.
How exactly does the process of anaerobic fermentation work?
Differences can arise even shortly after harvesting. Either the entire coffee cherry or only the beans are placed in airtight containers. Another difference is whether the containers are filled with water or not. During the fermentation process, the temperature and duration are precisely monitored. This creates optimal conditions for anaerobic fermentation and prevents mold growth. The resulting microorganisms produce acids that influence the coffee's flavor profile.
Water fermentation
When anaerobic fermentation takes place with water, the cherries or beans are completely submerged, thus excluding oxygen from the process. This results in a more even and somewhat milder fermentation. The final flavor is very clean.
Dry anaerobic fermentation
Here, the cherries or beans are fermented in airtight containers without the addition of water. The remaining oxygen is consumed by the developing microorganisms, creating an anaerobic environment. This process results in particularly complex and intense aromas, as the fermentation is initiated by the natural moisture of the cherries or beans.
Drying the coffee after anaerobic fermentation
After anaerobic fermentation, it's crucial to bring the coffee to its final moisture level before shipping. This is typically between 10 and 12% and is usually contractually agreed upon with the buyer. This ensures the highest quality for both parties and provides a framework for handling any issues, such as mold. The drying process then influences the final flavor profile of the coffee. Therefore, it's important to understand the different drying methods and how they work.
Sun drying on drying beds
This drying method is particularly popular in Africa. The beans are stored and dried on raised beds. They are turned regularly to prevent mold. The thin layers on the beds allow for excellent air circulation, which promotes even drying. Depending on the weather conditions, this method can take several weeks.
Drying on patios
Here, the beans are spread out on paved surfaces and turned regularly. This method, particularly popular in Central America, is somewhat more susceptible to weather conditions and requires very careful monitoring.
Mechanical drying
In some regions with very high humidity, the beans are dried using a mechanical dryer. The beans are placed in rotating drums and dried for anywhere from 12 hours to a week, depending on the temperature of the incoming air. This is a very precise drying method, but excessively high temperatures can suppress the development of certain aromas. Whether this is considered a positive or negative is a matter of personal preference.
Impact on the taste profile
Anaerobically fermented coffee has very intense aromas. No new aromas are created; rather, the existing notes are intensified as follows.
- Floral notes: If the coffee already has floral notes, these aromas will become even more floral through anaerobic fermentation.
- Fruity notes: Here, tropical fruits, citrus, and berry aromas become even more intense. The term "rum pot" is often used in this context.
- Spice notes: Some coffees develop notes of cinnamon, nutmeg, or other spices during anaerobic fermentation.
This type of natural intensification of aromas is incredibly valued, especially in specialty coffee!
Influence of drying on the flavor profile of anaerobically fermented coffee
Slow and even drying helps to preserve the aromas that developed during anaerobic fermentation and, in some cases, even intensify them. Therefore, careful attention should be paid to choosing the right drying method and monitoring it closely.
Advantages and challenges of anaerobic fermentation
Advantages
|
challenges
|
|
Complexity of taste
|
Controllability
|
|
New and not widely used - neither among farmers nor traders.
|
High effort translates into higher costs.
|
How is anaerobically fermented coffee prepared?
There's no single right way to bring out the complex aromas of anaerobically fermented coffee. It's much more important to understand what each brewing method does and how it contributes to creating a particularly intense flavor profile. With each method, it's also worth experimenting with the dosage, brewing time, and steeping time to taste different results and find your favorite.
Filter coffee
When anaerobically fermented coffee is brewed as filter coffee, the result is particularly delicate and complex. Please use a pour-over filter or Moccamaster, and not your grandmother's old drip coffee maker. Sediment from old or low-quality coffee beans negatively affects the taste.
Chemex
Also a pour-over method of filter coffee, the Chemex, thanks to its design, conjures up particularly subtle notes of anaerobic coffee.
French Press
Those who prefer full-bodied coffees should prepare their anaerobically fermented coffee using a French press. The richness and complexity of the coffee make this brewing method a truly special experience!
espresso
Anaerobically fermented coffee tastes especially good as an espresso! The espresso shot is very full-bodied and intense, and fruity and spicy aromas are particularly emphasized.
Cold Brew
This method brings out the fruity and sweet aromas of anaerobically fermented coffee particularly strongly. So, the patience required for this brewing method is definitely worth it!
Conclusion
Anaerobic fermentation is an exciting development in the world of coffee, and it definitely has its place. It demonstrates once again that coffee is more than just a beverage; it's also a remarkable chemical achievement – a natural process, positively influenced by creative ingenuity. Every coffee enthusiast should try anaerobically fermented coffee at least once to discover even more intense aromas.
If you'd like to try a coffee like this, you should definitely try our coffee from El Salvador . It's macerated – a form of anaerobic fermentation inspired by winemaking. The coffee cherries are placed in water-filled containers, removing the oxygen, and carbon dioxide is continuously added. The result is an incredibly fruity coffee! Have you tried it yet?
Your SIMON&BEARNS Team
Anaerobic fermentation in coffee - innovation or gimmick?
Coffee can be processed in many different ways. Even during harvesting, there are various methods that affect the quality and taste. How the beans are dried also provides further information about whether we're talking about specialty coffee or not-so-high-quality coffees. A new method for intensifying the flavor of coffee is anaerobic fermentation. Never heard of it? No problem, we'll explain what it is, how anaerobic fermentation works, and how to prepare your own anaerobically fermented coffee. Enjoy reading!
What is anaerobic fermentation in coffee?
Anaerobic fermentation is a process in which coffee cherries are fermented in the absence of air – hence the name anaerobic. For this, the cherries, or exclusively the beans, are sealed in airtight containers for 24 to 96 hours or even longer. This leads to the development of specific microbial activity, which then uniquely influences the chemical process of fermentation.
How exactly does the process of anaerobic fermentation work?
Differences can arise even shortly after harvesting. Either the entire coffee cherry or only the beans are placed in airtight containers. Another difference is whether the containers are filled with water or not. During the fermentation process, the temperature and duration are precisely monitored. This creates optimal conditions for anaerobic fermentation and prevents mold growth. The resulting microorganisms produce acids that influence the coffee's flavor profile.
Water fermentation
When anaerobic fermentation takes place with water, the cherries or beans are completely submerged, thus excluding oxygen from the process. This results in a more even and somewhat milder fermentation. The final flavor is very clean.
Dry anaerobic fermentation
Here, the cherries or beans are fermented in airtight containers without the addition of water. The remaining oxygen is consumed by the developing microorganisms, creating an anaerobic environment. This process results in particularly complex and intense aromas, as the fermentation is initiated by the natural moisture of the cherries or beans.
Drying the coffee after anaerobic fermentation
After anaerobic fermentation, it's crucial to bring the coffee to its final moisture level before shipping. This is typically between 10 and 12% and is usually contractually agreed upon with the buyer. This ensures the highest quality for both parties and provides a framework for handling any issues, such as mold. The drying process then influences the final flavor profile of the coffee. Therefore, it's important to understand the different drying methods and how they work.
Sun drying on drying beds
This drying method is particularly popular in Africa. The beans are stored and dried on raised beds. They are turned regularly to prevent mold. The thin layers on the beds allow for excellent air circulation, which promotes even drying. Depending on the weather conditions, this method can take several weeks.
Drying on patios
Here, the beans are spread out on paved surfaces and turned regularly. This method, particularly popular in Central America, is somewhat more susceptible to weather conditions and requires very careful monitoring.
Mechanical drying
In some regions with very high humidity, the beans are dried using a mechanical dryer. The beans are placed in rotating drums and dried for anywhere from 12 hours to a week, depending on the temperature of the incoming air. This is a very precise drying method, but excessively high temperatures can suppress the development of certain aromas. Whether this is considered a positive or negative is a matter of personal preference.
Impact on the taste profile
Anaerobically fermented coffee has very intense aromas. No new aromas are created; rather, the existing notes are intensified as follows.
This type of natural intensification of aromas is incredibly valued, especially in specialty coffee!
Influence of drying on the flavor profile of anaerobically fermented coffee
Slow and even drying helps to preserve the aromas that developed during anaerobic fermentation and, in some cases, even intensify them. Therefore, careful attention should be paid to choosing the right drying method and monitoring it closely.
Advantages and challenges of anaerobic fermentation
Advantages
challenges
Complexity of taste
Controllability
New and not widely used - neither among farmers nor traders.
High effort translates into higher costs.
How is anaerobically fermented coffee prepared?
There's no single right way to bring out the complex aromas of anaerobically fermented coffee. It's much more important to understand what each brewing method does and how it contributes to creating a particularly intense flavor profile. With each method, it's also worth experimenting with the dosage, brewing time, and steeping time to taste different results and find your favorite.
Filter coffee
When anaerobically fermented coffee is brewed as filter coffee, the result is particularly delicate and complex. Please use a pour-over filter or Moccamaster, and not your grandmother's old drip coffee maker. Sediment from old or low-quality coffee beans negatively affects the taste.
Chemex
Also a pour-over method of filter coffee, the Chemex, thanks to its design, conjures up particularly subtle notes of anaerobic coffee.
French Press
Those who prefer full-bodied coffees should prepare their anaerobically fermented coffee using a French press. The richness and complexity of the coffee make this brewing method a truly special experience!
espresso
Anaerobically fermented coffee tastes especially good as an espresso! The espresso shot is very full-bodied and intense, and fruity and spicy aromas are particularly emphasized.
Cold Brew
This method brings out the fruity and sweet aromas of anaerobically fermented coffee particularly strongly. So, the patience required for this brewing method is definitely worth it!
Conclusion
Anaerobic fermentation is an exciting development in the world of coffee, and it definitely has its place. It demonstrates once again that coffee is more than just a beverage; it's also a remarkable chemical achievement – a natural process, positively influenced by creative ingenuity. Every coffee enthusiast should try anaerobically fermented coffee at least once to discover even more intense aromas.
If you'd like to try a coffee like this, you should definitely try our coffee from El Salvador . It's macerated – a form of anaerobic fermentation inspired by winemaking. The coffee cherries are placed in water-filled containers, removing the oxygen, and carbon dioxide is continuously added. The result is an incredibly fruity coffee! Have you tried it yet?
Your SIMON&BEARNS Team