ANAEROBIC
Anaerobic Fermentation
Fermentation begins as soon as coffee cherries are picked from the branch, regardless of the processing method. This is a natural biological process in which complex substances break down into simpler ones.
Once the cherries arrive at the coffee washing station, we use an anaerobic environment to ferment most of our lots. Coffee processed this way has a bright and rich flavor profile. But there’s another reason we choose anaerobic fermentation — control over its key parameters. This allows us to influence the final taste of the coffee.
What exactly do we control?
- Acidity levels: We track pH levels to stop the fermentation process at the right time.
- Bacterial composition: We introduce specific microorganisms (yeast, lactic acid bacteria, etc.) to manage biochemical reactions.
- Environmental influence: We eliminate oxygen and foreign microorganisms.
- Temperature control: We monitor the temperature at every stage of fermentation.
This ensures a predictable and repeatable result, producing coffee that is not only vibrant and complex but also consistent in flavor from batch to batch.
Fermentation begins as soon as coffee cherries are picked from the branch, regardless of the processing method. This is a natural biological process in which complex substances break down into simpler ones.
Once the cherries arrive at the coffee washing station, we use an anaerobic environment to ferment most of our lots. Coffee processed this way has a bright and rich flavor profile. But there’s another reason we choose anaerobic fermentation — control over its key parameters. This allows us to influence the final taste of the coffee.
What exactly do we control?
- Acidity levels: We track pH levels to stop the fermentation process at the right time.
- Bacterial composition: We introduce specific microorganisms (yeast, lactic acid bacteria, etc.) to manage biochemical reactions.
- Environmental influence: We eliminate oxygen and foreign microorganisms.
- Temperature control: We monitor the temperature at every stage of fermentation.
This ensures a predictable and repeatable result, producing coffee that is not only vibrant and complex but also consistent in flavor from batch to batch.