The New Face of Fermentation in Coffee

The world of coffee isn't just about roasting and brewing techniques. Post-harvest processing is what determines the bean's true character. There's a technique we've been hearing a lot about in recent years: anaerobic fermentation.
So how does this complex term make a difference to the taste that ends up in our cup?

What Does Anaerobic Mean?

The word "anaerobic" means "in the absence of oxygen." In coffee processing, this means fermenting the beans in closed tanks, usually without contact with air.
This method allows microorganisms to work in a controlled manner, resulting in intense aromas that you won't find in ordinary washed or natural coffees.

How Does the Process Work?

Harvested coffee berries are placed in fermentation tanks, usually stainless steel or plastic. The tanks are hermetically sealed, and the gas content is carefully controlled. This process can take anywhere from a few hours to several days.
The carbon dioxide formed during fermentation cuts off the environment's contact with oxygen, and the microorganisms interacting with the coffee's natural sugars create fruity, sweet, and sometimes surprisingly spicy aromas.

What is the Taste Profile Like?

Anaerobic coffees often have a multi-layered aroma.
In one cup, you can taste both the sweetness of tropical fruits and the acidity of red fruits. The body is usually dense and the texture creamy.
A “fermented taste” can sometimes be evident in coffees processed using this method; for some, this is a fascinating depth, for others, an unusual surprise.
In short: every palate reads this experience differently.

Why Has It Become So Popular?

Because the "anaerobic" method has transformed coffee from an agricultural product into an art form . Producers can now create completely different characteristics by manipulating not only the region or altitude but also the fermentation time, temperature, and pressure.
This makes coffee an experience to be discovered , not just drunk.

How Do We Approach at Imesta Coffee?

For us, anaerobic processing is not just a trend; it's a way of rethinking production ethics and taste balance.
We choose a processing process that suits the nature of each bean, highlighting the aromatic richness while preserving its naturalness.
A coffee only tells its story correctly if it is balanced.