What are Anaerobic and Aerobic Fermentation In Coffee Processing?
Anaerobic and Aerobic Fermentation In Coffee Processing: A new preliminary processing method called "Anaerobic fermentation" (with variations such as double anaerobic, anaerobic honey, anaerobic natural, etc.) has emerged as one of the most "trendy" pre-processing methods.
We noticed that after the Cup of Excellence competition in Colombia in 2018 and 2019 with names like El Paraiso farm (featured with some preliminary batches with double anaerobic or washed anaerobic method), La Pradera ( anaerobic honey), or Buenos Aires (anaerobic passed), Anaerobic Fermentation …