ANAEROBIC FERMENTATION
Notes: Raspberry, Plum, Molasses
Variety: Geisha
Picking method: Hand Picked
Processing method: Anaerobic
Drying method: Raised Beds
Elevation: 1900 MASL, Volcanic soil
Crop period: 2024
Roasting Profile:
Suitable for:
Anaerobic fermentation is a coffee processing method where coffee is fermented in pressurized sealed tanks deprived of oxygen. This lack of oxygen produces distinct acids, lactic acids for example, that create a different and distinct flavor profile for the coffee.
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