Anaerobic fermentation and natural fermentation.

Anaerobic fermentation and natural fermentation. Two distinct mehods for processing coffee. Both are jused in the Acalem Cuscatleco coffees from El Salvador found in our webshop.

Key differences.

Anaerobic fermentation involves placing the coffeecherries in sealed tanks without exposure for oxugen for a set period of time.

Microbes break down the sugars, which lies in the bean as sweetness. It breaks into acids, and other compounds.

Which leads to a intensified experience of fruit notes and a unique acidity. This comes from a controlled, oxygen-free environment. It is common to experience notes of cranberry, grapefruit and lemon-like flavors together with a brush of cacao.

The key point here is the fermentation.

Fermentation is a microbial process breaking down the sugar molecules into acids, alcohols, and gasses.

Anaerobic tanks control oxygen, temperature, and strain selection, encouraging lactic acid bacteria or other types of yeast. Composed to make a shaper edge, cleaner structure and complex acidity.

Natural fermented coffees.

Mean that the coffee cherries ferment when it is exposed for contact with air while drying, typically patios or raised beds. Wild yeasts and bacterias decompose sugars more slowly and unpredictably. Common observed as red berried, dry fruits and cacao notes.

When we use the terminology cacao, it is an important detail to notice that cacao is a fruit that is roasted and processed, which has a very large scale of flavors. But cacao is also a defined in massproducts, than often as a sugar coated chocolate.

Natural drying offers less microbal control. Ambient yeast and bacterias thrive, this leads to broader, earthier flavors. Sometimes a bit more unpredictable outcomes.

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