Understanding the Process: Anaerobic Processing

Understanding the Process: Anaerobic Processing

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Understanding the Process: Anaerobic Processing

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Understanding the Process: Anaerobic Processing

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Understanding the Process: Anaerobic Processing

Understanding the Process: Anaerobic Processing

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide.

BY TANYA NANETTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of Bram de Hoog for Ally Coffee

A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to the many chemical aspects of the coffee itself. Origin, varieties, fermentation, and roasting style also deeply influence the final cup, so it’s worth understanding these variables better. Today, we’ll take a look at a newer type of coffee processing that has already become an instant classic: anaerobic.

A square shaped metal vat holds raw coffee cherries in orange red tones before they are to be sorted and processed. The batch is so fresh it still has coffee leaves mixed in.
In anaerobic fermentation, cherries are typically whole but may also be pulped before the fermentation process.

Bram de Hoog, specialty coffee sourcing manager at Ally Coffee, is originally from The Netherlands. He found his way into green coffee and worked for five years in Central America (in Nicaragua and Costa Rica) before moving to Germany. He often travels to visit Ally’s partners and producers around the world, and he shared with us some of his thoughts on the anaerobic process.

The Anaerobic Process

“Anaerobic processing is a style of fermentation that happens without the presence of oxygen. This can be for natural, honey, or washed coffee,” Bram explains. “Coffee, usually in cherry form (but it can also be pulped), is placed in barrels that are sealed off from the outside air. There’s a one-way valve on top of the barrel which allows oxygen to be pushed out. Fermentation releases gasses which push the oxygen out through this valve, creating an anaerobic environment over time.”

As for the typical flavor profiles of anaerobic processed coffees? “A wide range of flavor profiles exist: This also obviously depends on the type of anaerobic process used—washed, honey or natural,” Bram says. ”However, in general, one could say anaerobic-processed coffee has a heavy body, and a winey/rum and raisin-like flavor, in addition to tropical fruit and notes of fermented cacao.” 

A man's hands hold up a mound of sludgy coffee cherries after being held in a round vat. The liquid in the vat is viscous and pink.The cherrues have lost much of their color to the liquid.
Anaerobic coffees typically have a heavy body, winey/raisin flavors, and fermented cacao notes.

Positives and Negatives

Like any other fermentation, anaerobic processing also has both pros and cons. “It can drastically increase a coffee’s cup score and hence the value of the coffee,” Bram says. Furthermore, the anaerobic process, when compared to other types of fermentation, can give producers better control of the fermented batch. Once the right profile has been found for a coffee, no outside factors (temperature, rain, air quality, etc.) precludes the possibility of repeating the exact same process for the following batches.  

On the other hand, Bram adds that this type of fermentation “has a steep learning curve, and any mistake can ruin a batch of coffee.” 

Moreover, it should be remembered that anaerobic fermentation is more expensive than the more traditional types of coffee processing (natural, washed, and honey). Anaerobic fermentation requires special sealed tanks to be used during the fermentation; these must then be regularly monitored for accurate control of the processed batches, so it requires additional manpower. Hence, this is not a process that all producers can afford. 

An outside view of a large metal barrel for coffee fermentation. It is tall, held upright by a yellow stand with an A frame and 4 legs. At the top is a large hole for dispensing and a small valve for releasing gases as the cherries ferment.
In anaerobic fermentation, cherries are sealed off from outside air, limiting the potential for environmental pollutants.

The Future of Anaerobic Processing

Finally, Bram shares a few words about how the anaerobic process is evolving. 

“As the process becomes more widespread,” he concludes, “there are more and more sub-variations of anaerobic. It should also be emphasized that the pioneers of this process were very meticulous in developing their recipes; some newer producers, on the other hand, may not be as careful with their processing.” 

As coffee fermentation evolves over time, there will be more experimentation with the anaerobic process. For now, its popularity is continually increasing.

ABOUT THE AUTHOR

Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the coffee machine (or visiting some hidden corner of the world), she’s busy writing for Coffee Insurrection, a website about specialty coffee that she’s creating along with her boyfriend.

The post Understanding the Process: Anaerobic Processing appeared first on Barista Magazine Online.

Understanding the Process: Anaerobic Processing

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Understanding the Process: Anaerobic Processing

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