Anaerobic coffee is a unique coffee processing method that involves fermenting coffee cherries in an oxygen-free environment.
This technique results in a distinct taste and flavor profile that's more wine-like and boozy.
In this article, we'll explore what anaerobic coffee is and how it's processed.
What is Anaerobic Coffee?
Anaerobic coffee refers to coffee that has been fermented in an oxygen-free environment. Every coffee cherry undergoes fermentation when it’s transformed from a fruit into a bean, but anaerobic fermentation is a specific type of processing.
During the process, the coffee cherries are placed in a sealed container (for example, stainless steel tanks) with little to no oxygen, creating an environment that is ideal for the growth of microorganisms. The coffee cherry is sealed, and a valve or outbound tube allows carbon dioxide to escape.
This process creates an environment where the cherries go through a metabolic process, and introduces things like lactic acids, ethyl alcohol, and other compounds that shape the coffee's journey. Without oxygen, the microorganisms naturally present in the coffee cherries then ferment the sugars and organic acids, resulting in a striking flavor profile that tends to be intensely winey and an aroma profile that’s expressly fragrant.
Anaerobic Coffee Taste and Flavor Profile
The anaerobic process tends to enhance the coffee's fruity notes and can include wine-like flavors. The different flavors from the distinct acids introduced to this coffee can change as the temperature of the coffee cools down, with bright and refreshing acidity and a syrupy body.
The flavor profile can also include fruity, floral notes, and a bright and refreshing acidity and a syrupy body.
When hot, this coffee has a delicate florality reminiscent of hibiscus, and the acidity is integrated and balanced. Red wine characteristics, like currants and baking spice, are predominant at this temperature. As the coffee approaches a pleasantly warm temperature, things start to get really interesting.
Those red wine notes give way to white wine characteristics, like vibrant acidity and tropical flavors that remind us of pineapple gummy bears. We found the most balance at this temperature and feel it reflects the nature of the coffee's processing most strikingly.
As the coffee becomes cool, flavors and acidity continue to intensify, resulting in a bright, tangy, slightly spicy cup profile that reminds us of a sparkling lambrusco wine. Here, the variety characteristics of the coffee become more apparent: blackberry joins the flavor party, and red currant returns for its encore.
Natural Process vs Anaerobic Coffee Processing
Anaerobic coffee processing is similar to natural coffee processing in that both fermentation processes promote prolonged contact between the seed and sugary mucilage and fruit layers of the cherry.
Anaerobic coffees have been compared to "natural coffees taken to an extreme". While natural coffees already express intense fruitiness, anaerobic coffees can further intensify flavors as fermentation is allowed to occur in a sealed environment, often for 96 hours or longer (washed coffees are usually fermented for fewer than 12 hours). In these sealed tanks, without oxygen, the fermentation process takes over.
What is Washed Anaerobic Coffee?
Washed anaerobic coffee is a variation of anaerobic coffee processing that involves washing the coffee cherries after they have been fermented in an anaerobic environment.
Similar to traditional washed processing, the washing process removes any remaining sugars and organic acids from the coffee cherries, resulting in a cleaner and more nuanced flavor profile. Washed anaerobic coffee typically has a brighter acidity and a lighter body than natural anaerobic coffee.
Anaerobic Processing for Farmers
Anaerobic coffee processing typically involves a sealed container to prevent oxygen inlet and has a valve or outbound tube that allows CO2 to escape. A popular and basic method of fermentation is through hermetically sealed GrainPro bags, but can get as advanced as sealed drums with pH and temperature monitors.
Because anaerobic fermentation runs the risk of ruining entire lots of coffee cherries, coffee producers embracing this style of fermentation have become more scientific and data-driven. Paired with the increasing demand for unique coffees, these producers are ushering in a new era of coffee processing and coffee consumption.
Trying Anaerobic Coffee
Interested, but not sure where to start? Here are some tips, if you're brand new to these different types of coffees.
- Find a reputable roaster: Look for a roaster that sources high-quality anaerobic coffees from trusted producers. A good roaster will be able to tell you about the specific coffee you're buying and how it was processed.
- Try different roasts: Anaerobic coffee can be roasted to different levels, so try different roasts to find the one that best suits your taste preferences. A lighter roast may accentuate the fruity and floral notes, while a darker roast may bring out the wine-like flavors.
- Experiment with brewing methods: Anaerobic coffee can be brewed using different methods, such as pour-over, French press, or espresso. Experiment with different brewing methods to find the one that best highlights the unique flavor profile of the coffee.
- Pay attention to temperature: As mentioned earlier, the flavor profile of anaerobic coffee can change as the temperature cools down. Pay attention to how the flavors evolve as the coffee cools and try to find the temperature that best suits your taste preferences.
- Enjoy with an open mind: Anaerobic coffee has a unique taste and flavor profile that may be different from what you're used to. Approach it with an open mind and be willing to explore new taste experiences!
We recommend coffees from Panama’s Creativa Coffee District, which is taking a committed, exploratory approach to creative processing methods including anaerobic fermentation and carbonic maceration.
Kahawa ya anaerobic ni njia ya kipekee ya usindikaji wa kahawa ambayo inahusisha kuchaji cherries za kahawa katika mazingira yasiyo na oksijeni. Mbinu hii husababisha ladha tofauti na ladha profile kwamba ni zaidi mvinyo-kama na boozy. Katika makala hii, tutajifunza kuhusu kahawa ya anaerobic na jinsi inavyofanywa. Kahawa ya Anaerobic ni nini? Kahawa ya anaerobic inahusu kahawa ambayo imechemshwa katika mazingira yasiyo na oksijeni. Kila cherry kahawa hupitia uchemchemi wakati ni kubadilishwa kutoka matunda katika maharagwe, lakini uchemchemi anaerobic ni aina maalum ya usindikaji. Wakati wa mchakato, cherries za kahawa huwekwa katika chombo kilichofungwa (kwa mfano, tank za chuma cha pua) na oksijeni kidogo au hakuna, kuunda mazingira ambayo ni bora kwa ukuaji wa vijidudu vidogo. Keki ya kahawa hufungwa, na valvu au bomba la nje huruhusu kaboni dioksidi kutoroka. Utaratibu huu huunda mazingira ambapo cherries hupitia mchakato wa kimetaboliki, na kuanzisha vitu kama asidi ya lactic, ethanol, na misombo mingine ambayo huunda safari ya kahawa. Bila oksijeni, vijidudu vya asili katika cherries kahawa kisha ferment sukari na asidi za kikaboni, na kusababisha profile ladha ya kuvutia ambayo huwa na nguvu winey na profile harufu ambayo ni wazi harufu. Anaerobic kahawa ladha na ladha profile mchakato anaerobic huwa na kuongeza kahawa ya matunda maelezo na inaweza ni pamoja na ladha mvinyo-kama. Ladha tofauti kutoka kwa asidi tofauti zilizoingizwa kwenye kahawa hii zinaweza kubadilika wakati joto la kahawa inapopungua, na asidi mkali na ya kuburudisha na mwili wa syrupy. Ladha ya ladha inaweza pia ni pamoja na matunda, maelezo ya maua, na mkali na refreshing acidity na mwili syrupy. Wakati ni moto, kahawa hii ina maua maridadi yanayofanana na hibiscus, na asidi ni ya pamoja na yenye usawaziko. Sifa za divai nyekundu, kama vile currants na vikolezo vya kuoka, ni kubwa katika joto hili. Kadiri kahawa inavyofikia halijoto yenye joto la kupendeza, ndivyo mambo yanavyoanza kuwa yenye kupendeza sana. Kwa sababu ya ladha ya mvinyo mwekundu, ladha ya mvinyo mweupe inaonekana kuwa ya kipekee, na ladha ya mvinyo mweupe inaonekana kuwa ya kipekee, na ladha ya mvinyo mweupe inaonekana kuwa ya kipekee. Tulipata usawa zaidi katika joto hili na kuhisi inaonyesha asili ya usindikaji wa kahawa kwa njia ya kushangaza zaidi. Wakati kahawa inapokuwa baridi, ladha na asidi huendelea kuongezeka, na kusababisha kioo chenye rangi nyangavu, chenye ladha kali, na chenye vikolezo kidogo ambacho kinatukumbusha divai ya Lambrusco. Hapa, sifa za aina ya kahawa huonekana waziwazi zaidi: blackberry hujiunga na sherehe ya ladha, na currant nyekundu hurudi kwa ajili ya encore yake. Anaerobic kahawa ni sawa na kahawa ya asili katika mchakato wa fermentation ambayo huendeleza mawasiliano ya muda mrefu kati ya mbegu na mucilage sukari na tabaka za matunda ya cherry. Kahawa zisizo na hewa zimelinganishwa na "kahawa za asili zilizochukuliwa kwa kiwango cha juu". Wakati kahawa ya asili tayari inaonyesha matunda ya nguvu, kahawa ya anaerobic inaweza kuongeza ladha zaidi kwani chachu inaruhusiwa kutokea katika mazingira yaliyofungwa, mara nyingi kwa masaa 96 au zaidi (kwa kawaida kahawa zilizofuliwa huchemshwa kwa chini ya masaa 12). Katika matangi hayo yaliyofungwa, bila oksijeni, mchakato wa chachu huanza. Kahawa ya Anaerobic Iliyosafishwa Ni Nini? Kafe ya anaerobic iliyooshwa ni aina ya kusindika kahawa ya anaerobic ambayo inahusisha kuosha cherries za kahawa baada ya kuchemshwa katika mazingira ya anaerobic. Kama ilivyo kwa usindikaji wa kawaida, mchakato wa kuosha huondoa sukari na asidi za kikaboni zilizobaki kutoka kwa cherries za kahawa, na kusababisha maelezo safi na ya ladha. Washed kahawa anaerobic kawaida ina acidity mkali na mwili nyepesi kuliko kahawa ya asili anaerobic. Anaerobic Processing: Anaerobic Processing ya kahawa kwa kawaida inahusisha chombo kilichofungwa ili kuzuia kuingia kwa oksijeni na ina valve au bomba la nje ambalo inaruhusu CO2 kutoroka. Njia ya msingi ya fermentation ni kupitia mifuko ya hermetically sealed ya GrainPro, lakini inaweza kuwa ya juu kama mapipa yaliyofungwa na monitors ya pH na joto. Kwa sababu fermentation anaerobic ina hatari ya kuharibu mengi ya cherries kahawa, wazalishaji kahawa kukumbatia mtindo huu wa fermentation kuwa zaidi ya kisayansi na data-kuendeshwa. Pamoja na kuongezeka kwa mahitaji ya kahawa za kipekee, wazalishaji hawa wanaanzisha enzi mpya ya usindikaji wa kahawa na matumizi ya kahawa. Kujaribu Kahawa ya Anaerobic Unavutiwa, Lakini Hujui Uanze wapi? Hapa ni baadhi ya vidokezo kama wewe ni mpya kwa aina hizi za kahawa. - Tafuta roaster yenye sifa nzuri: Tafuta roaster ambayo inapatikana kwa kahawa za hali ya juu kutoka kwa wazalishaji wanaotegemeka. Mtaalamu wa kahawa anaweza kukuambia kuhusu kahawa unayonunua na jinsi ilivyotengenezwa. - Jaribu roasts tofauti: kahawa anaerobic inaweza roasted kwa viwango tofauti, hivyo kujaribu roasts tofauti kupata moja ambayo inafaa zaidi mapendekezo yako ladha. Kuoka kwa rangi nyepesi kunaweza kusisitiza ladha ya matunda na maua, ilhali kuoka kwa rangi nyeusi kunaweza kusababisha ladha kama ya divai. - Jaribio na mbinu za kutengeneza kahawa: Kahawa ya anaerobic inaweza kutengenezwa kwa kutumia mbinu tofauti, kama vile kumwagika, vyombo vya habari vya Ufaransa, au espresso. Jaribu mbinu tofauti-tofauti za kutengeneza kahawa ili upate ile inayoonyesha vizuri ladha ya kahawa hiyo. - Angalia joto: Kama ilivyotajwa hapo awali, ladha ya kahawa ya anaerobic inaweza kubadilika kadiri joto linapopungua. Angalia jinsi ladha ya kahawa inavyozidi kupoa na jaribu kupata joto linalofaa ladha yako. - Furahia na akili ya wazi: Kahawa ya anaerobic ina ladha ya kipekee na maelezo ya ladha ambayo inaweza kuwa tofauti na kile unachokizoea. Fikia jambo hilo kwa akili iliyo wazi na uwe tayari kuchunguza mambo mapya ya ladha! Tunaipendekeza kahawa kutoka Panama's Creativa Coffee District, ambayo inachukua nia, mbinu ya uchunguzi kwa mbinu za usindikaji wa ubunifu ikiwa ni pamoja na uchemchezi wa anaerobic na maceration ya kaboni.