What is Anaerobic Fermentation Coffee?
In coffee processing, anaerobic fermentation refers to fermenting coffee cherries in sealed, oxygen-limited environments, such as closed tanks or airtight fermentation vessels. While all fermentation is technically anaerobic at a microbial level, the term has become widely used in the specialty coffee industry to describe a deliberate method that limits airflow and allows for precise control over microbial activity. By adjusting factors such as time, temperature, and tank pressure, producers can influence how sugars and acids develop in the beans, ultimately shaping flavour, aroma, and body in distinctive ways.
Why anaerobic fermentation matters
Anaerobic fermentation is a powerful tool for specialty coffee producers and roasters because it:
- Creates bold and complex flavours: Can produce fruity, floral, or wine-like profiles that stand out in the cup.
- Enables experimentation: Producers can explore fermentation variables like time, temperature, and pressure to craft unique coffees.
- Supports market differentiation: Coffees processed this way often become signature lots or microlots, helping producers and roasters stand out in competitive specialty markets.
Anaerobic fermentation in specialty vs commercial
In specialty coffee, sealed-environment fermentation is often applied to high-quality microlots, with meticulous monitoring to ensure flavour clarity and consistency. This method allows producers to push the boundaries of fermentation, creating coffees with unique sensory experiences that can command premium prices.
In commercial coffee, anaerobic fermentation is less commonly used due to scalability challenges and difficulty maintaining uniform results across large volumes. The method is more labor-intensive and requires careful monitoring to avoid off-flavours or spoilage, which makes it less practical for bulk production.
Where Nordic Approach fits in
We use “anaerobic fermentation” to refer to coffees processed in sealed environments. We source Anaerobic Fermented coffees from Indonesia, Brazil, Colombia, Honduras and a few from Kenya when they meet our quality and traceability standards, and we continue to follow innovation in this space closely.
FAQ about Anaerobic Fermentation Coffee
Q1: What is anaerobic fermentation in coffee?
A1: A method where coffee is fermented in sealed, oxygen-free tanks.
Q2: How does anaerobic fermentation affect flavor?
A2: It can enhance tropical, floral, or spiced notes.
Q3: What makes anaerobic fermentation risky?
A3: Poor control leads to unstable, inconsistent flavors.
Q4: How is anaerobic different from carbonic maceration?
A4: Anaerobic excludes oxygen, while carbonic adds CO₂ for more aromatic profiles.
Q5: What factors influence anaerobic results?
A5: Temperature, pH, and cherry quality are key.
Q6: Why is anaerobic fermentation popular?b
A6: It creates unique, premium flavor profiles sought in specialty markets.
Read about Gael& Benicio, one of our favorite fermented special lots from Brazil by Jaguara.