Fermentation is an essential part in preparing many food items in our daily life, such as bread and milk. It depends on microorganisms feeding on the sugars in the prepared variety, and this in turn results in side outputs that give that product its shape or taste that we know.
In the world of coffee, and in the treatment of coffee in particular, fermentation is an essential part of the process of giving coffee its distinctive taste that we are accustomed to, and it depends on the feeding of bacteria and yeast - naturally present in the processing environment - on the sugars in the gelatinous substance around the coffee bean, which results in that nutrition Secondary outputs - such as organic acids - are absorbed by the coffee bean, and when roasted, they give the distinct flavors we look for in every experiment. Of course, microorganisms lose the ability to survive in the last periods of coffee processing, precisely when the internal moisture of the coffee bean reaches about 11%.
Fermentation in an anaerobic environment
All of this happens regardless of the method of processing, so what is different about anaerobic fermentation? The oxygen-poor environment in anaerobic fermentation has two main benefits. First, it slows down the drying process, and this benefit lies in the formation of flavors different from those that result from rapid fermentation in natural conditions. Second, this environment will give room for bacteria and yeast completely other than those that are In an oxygen-rich environment, the flavors we find in coffee when roasted vary.
Where does the stage of coffee fermentation come from in an anaerobic environment?
This brewing step usually comes at the beginning, that is, when the coffee arrives at the processing plant, before the coffee cherry is removed from the coffee bean, it is fermented either in stainless steel tanks or dense plastic bags, and there is a way to remove the carbon dioxide without entering the oxygen, Also, the acidity level in the anaerobic environment is closely monitored. After the fermentation phase has ended in an anaerobic environment, the coffee can be processed in any of three known ways: washed, dried, or honeyed.
The difference between anaerobic fermentation and carbonate maceration
The distinction between the two types here is based on what is known for each name and not on an actual difference in the meaning of the two names. Usually, what we described above is referred to as carbonic soaking, while if the fruit was removed and then the gelatinous substance surrounding the coffee bean was collected and formed a liquid in which the coffee bean was placed in an anaerobic environment, this is called anaerobic fermentation. For the purposes of the article here, we have used the term “anaerobic fermentation” to describe carbonate maceration and anaerobic fermentation as they are commonly known.
Is coffee really different?
Anaerobic brewing requires careful monitoring of the crop and great care on the part of the person responsible for processing the coffee, so not all anaerobic processed coffees will give exceptional results, but if the processing is successful and done properly, the flavors are really different, but do not rely on our words only here, you can try the latest Our crops, Ethiopia and Warca, have been processed by the dried method and prior to that in an anaerobic environment in dense plastic bags.
Adding flavors to the anaerobic environment
In the experiments carried out by the processing plants, different food items are added to the anaerobic brewing environment (often not in carbonation), such as spices or tropical fruits, in an attempt to give different new flavors to the coffee. Perhaps many people will oppose this idea because it affects the experience of the coffee itself, the region and the country from which it was made.