What is Anaerobic Fermentation Coffee?
In coffee, the term “anaerobic fermentation” typically refers to fermenting cherries in sealed, oxygen-limited environments—such as closed tanks. While technically all fermentation is anaerobic by nature, this term has become widely used in the industry to describe a specific method that limits airflow and allows for more controlled microbial activity.
Why anaerobic fermentation matters
- Can result in bold, fruity, floral, or wine-like flavour profiles
- Offers producers a way to experiment with fermentation variables like time, temperature, and pressure
- Helps create distinct coffees that stand out in competitive specialty markets
Anaerobic fermentation in specialty vs commercial
In the specialty sector, sealed-environment fermentation is often used to create unique microlots and push the boundaries of flavour innovation.
In the commercial sector, it's less commonly applied due to challenges with scalability and maintaining consistency across larger volumes.
Where Nordic Approach fits in
We use “anaerobic fermentation” to refer to coffees processed in sealed environments. We occasionally source these coffees when they meet our quality and traceability standards, and we continue to follow innovation in this space closely.