Anaerobic natural coffee is processed without oxygen. In contrast, for other processing methods, oxygen is present. Coffee processing is everything that happens to the cherry (the fruit of the coffee plant) after it’s been picked from a coffee tree and before it is roasted.
Coffee beans are the actual seed, inside the cherry. The cherry must be removed to get to the seed, so it can eventually be turned into fresh-roasted coffee. The method to get the seed varies, and how it’s processed by the producer contributes to the ultimate flavors of the coffee - thus, there are decisions to be made about coffee processing, depending on the desired outcome.
What, exactly, does anaerobic mean?
The word anaerobic is Greek in origin, with the prefix “an” meaning “without,” “aero” meaning “air,” and “bios,” meaning “life.” Therefore, by definition, anaerobic = “without oxygen.” You’re probably familiar with aerobic exercise - which means “with oxygen” - which occurs during activities like walking or bicycling.
In the specialty coffee world, aerobic simply means a coffee that is exposed to oxygen during processing, while anaerobic means a coffee where the producer has explicitly allowed the fermentation process to happen in an environment free of oxygen by design.
Is the anaerobic natural process unusual?
Yes, somewhat - the anaerobic natural process is a less common method of processing coffee, and also a newer, more experimental process compared to some of the more established and traditional methods of coffee processing. Washed coffee processing, for example, is by far the most popular processing method for coffees offered at Klatchcoffee.com.
More or less common methods of coffee processing aren’t better or worse, though - they’re just different, and can yield different characteristics in your finished cup.
How does the anaerobic process impact fermentation?
Fermentation begins as soon as coffee is picked, due to the presence of water, sugar, bacteria, and yeast. Sugars and acids, which occur in the coffee’s mucilage, are converted into CO2 and ethyl alcohol through the fermentation process. Depending on whether the washed, natural, or honey process is used, fermentation will occur differently.
In the anaerobic natural process, coffee cherries are placed into sealed tanks, which allow oxygen to escape via release valves. Pressure builds inside the sealed tanks, and it is theorized that the same pressure forces juices and sugars into the coffee bean itself, changing the characteristics of the bean.
Which coffees are processed using the anaerobic natural method?
Klatch Coffee offers single origin and Geisha coffees (as part of our Pearl Collection) that are anaerobic natural processed. This includes our new Ethiopia Banko Taratu Anaerobic Natural, as well as our Panama Esmeralda Buenos Aires Geisha Anaerobic Natural.
What are the characteristics of anaerobic natural processed coffee?
When drinking anaerobic natural processed coffee, more intense fruit flavors are common, perhaps due to the absorption of sugars from the coffee cherry. Anaerobic coffees are often compared to wine, as the fermentation process may give the coffee some wine-like characteristics. Even if the flavor may slightly resemble wine, however, there is no alcohol content in an anaerobic processed coffee.
Should you try anaerobic natural processed coffee?
If you have an appreciation for the unique flavors and nuances that occur across different coffee varietals and roasts, you’ll likely enjoy trying anaerobic natural processed coffee. We always recommend keeping an eye out for different flavor notes and mouthfeel related to the different processing methods, as you never know what might become your new favorite!
