Topic 6: Anaerobic washed process
Video
Welcome to this session on the Anaerobic Washed process. This processing method combines controlled anaerobic fermentation with the traditional Fully Washed process to create unique and differentiated flavor profiles.
Participants will learn how coffee cherries are fermented in oxygen-limited environments before pulping, washing, and drying. The session explains how anaerobic conditions influence microbial activity and flavor development, as well as the importance of monitoring fermentation time, temperature, and pH.
The topic also covers harvesting, sorting, soaking, washing, drying, and storage practices that help ensure quality and consistency throughout the process.
By the end of this topic, learners will understand how to manage anaerobic fermentation safely and effectively to produce coffees with enhanced sweetness, complexity, and distinctive sensory characteristics while maintaining a clean cup profile.
Audios
Chapter 1: Feature of Anaerobic washed process
This chapter introduces anaerobic washed processing and explains how controlled oxygen limitation...
Chapter 2: Harvesting and sorting
This chapter highlights the importance of selecting uniform, ripe cherries to support consistent...
Chapter 3: Anaerobic fermentation and Pulping
This chapter explains how oxygen-limited fermentation is conducted and how it influences microbia...
Chapter 4: Soaking and washing
This chapter describes the soaking and washing stages used to remove mucilage and stabilize the c...
Chapter 5: Pre-drying, sun-drying and storage
This chapter explains drying and storage practices that preserve quality and ensure the success o...
