Topic 8: Anaerobic natural process
Video
Welcome to this session on the Anaerobic Natural process. This advanced processing method combines whole-cherry drying with controlled anaerobic fermentation to create highly distinctive specialty coffees.
Participants will learn how coffee cherries are fermented in sealed environments before being transferred to drying beds. The session explains how oxygen limitation influences microbial activity and how fermentation interacts with natural drying to shape cup quality.
Key topics include harvesting, sorting, fermentation management, drying practices, moisture control, and storage. Particular attention is given to monitoring processing conditions and preventing common defects associated with extended fermentation and drying periods.
By the end of this topic, learners will understand how Anaerobic Natural processing can produce coffees with intense fruit flavors, elevated sweetness, complex aromatics, and a rich body, while ensuring quality and reproducibility.
Audios
Chapter 1: Feature of Anaerobic natural process
This chapter introduces anaerobic natural processing and explains how whole-cherry fermentation c...
Chapter 2: Harvesting and sorting
This chapter highlights the importance of selecting ripe, defect-free cherries for successful ana...
Chapter 3: Anaerobic fermentation
This chapter explains the principles, objectives, and key control factors involved in oxygen-limi...
Chapter 4: Sun-drying and storage
Describes drying and storage management practices that help maintain quality and prevent defects...
