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Dec '24 โข Green Coffee ๐ฑ
What on earth is a 72-hour Anaerobic Natural Process?!
This got me thinking that there are quite a few farmers in the community now like Shahir and I'd like to encourage you all to bring what you do more to this community.
Lets face it, none of us would be able to enjoy coffee if it wasn't for the hard work of dedicated people like Shahir pushing forward with developing small lots of very interesting coffees.
So on the back of that I wanted to find out more about the Anaerobic Natural Process... so I asked our very own Bloss Specialty Coffee Academy AI Guide to teach me all about it...
This is what it came up with...
๐๐ก๐ ๐๐-๐ก๐จ๐ฎ๐ซ ๐๐ง๐๐๐ซ๐จ๐๐ข๐ ๐ง๐๐ญ๐ฎ๐ซ๐๐ฅ ๐ฉ๐ซ๐จ๐๐๐ฌ๐ฌ is a specialised method of coffee fermentation designed to enhance flavour complexity. It involves carefully controlling the conditions under which coffee cherries ferment to develop unique flavour profiles. Below is a breakdown of the process, and a few other points about it. I'd be really interested to hear from brewers and farmers alike who are familiar with this process and give me your feedback of what you like, dislike, do different, or disagree with...
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๐๐ก๐๐ญ ๐ข๐ฌ ๐๐ง๐๐๐ซ๐จ๐๐ข๐ ๐
๐๐ซ๐ฆ๐๐ง๐ญ๐๐ญ๐ข๐จ๐ง?
Anaerobic fermentation occurs in an environment without oxygen. For coffee, this involves sealing coffee cherries in airtight containers, which allows specific microorganisms to thrive. These microorganisms break down the sugars in the fruit, producing acids and other compounds that enhance the coffee's flavour.
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๐๐ญ๐๐ฉ๐ฌ ๐ข๐ง ๐ญ๐ก๐ ๐๐-๐๐จ๐ฎ๐ซ ๐๐ง๐๐๐ซ๐จ๐๐ข๐ ๐๐๐ญ๐ฎ๐ซ๐๐ฅ ๐๐ซ๐จ๐๐๐ฌ๐ฌ:
1. Selective Harvesting:
Only ripe coffee cherries are picked to ensure consistent fermentation. Unripe or overripe cherries are removed, as they can negatively affect the final flavour.
2. Initial Sorting:
Cherries are sorted by density and quality, often by using water tanks. Defective cherries float to the surface and are discarded.
3. Sealing the Cherries:
The whole coffee cherries are placed in airtight tanks or barrels. These containers are equipped with valves to allow the release of carbon dioxide (COโ) that builds up during fermentation while keeping oxygen out.
4. Fermentation Period (72 Hours):
The cherries remain sealed for 72 hours. During this time:
- Microbial Activity: Yeasts, bacteria, and enzymes feed on the sugars in the coffee pulp, converting them into organic acids (like lactic and acetic acid) and other flavour-enhancing compounds.
- COโ Production: As fermentation progresses, COโ is released, which helps create a pressurised, oxygen-free environment.
- Temperature Control: The tanks are often kept in a cool environment to regulate fermentation speed and prevent overheating, which can spoil the beans.
5. Drying the Coffee:
After fermentation, the cherries are removed from the tanks and dried with the fruit still intact (natural process). This is typically done on raised drying beds or patios:
- The cherries are spread out in thin layers and regularly turned to ensure even drying.
- Drying can take 2โ4 weeks, depending on weather conditions.
6. Hulling:
Once the cherries are fully dried, the outer layers (fruit and parchment) are removed to reveal the green coffee beans.
7. Resting and Cupping:
The beans are rested to stabilise their moisture content and then cupped (tasted) to assess their flavour profile.
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๐๐ก๐ฒ ๐๐ ๐๐จ๐ฎ๐ซ๐ฌ?
The 72-hour period is carefully chosen to strike a balance:
- Too short, and the flavours may not fully develop.
- Too long, and the risk of spoilage or over-fermentation increases.
- This timeframe allows for optimal extraction of the sugars and acids in the coffee cherry.
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๐ฅ๐๐ฏ๐จ๐ฎ๐ซ ๐๐ซ๐จ๐๐ข๐ฅ๐ ๐จ๐ ๐๐-๐๐จ๐ฎ๐ซ ๐๐ง๐๐๐ซ๐จ๐๐ข๐ ๐๐๐ญ๐ฎ๐ซ๐๐ฅ๐ฌ
The extended fermentation and natural drying process create a highly complex flavour profile. Common characteristics include:
- Intense Fruitiness: Notes of tropical fruits, berries, or wine-like flavours.
- Lactic Acidity: A creamy, smooth acidity with a yogurt-like quality.
- Sweetness: Enhanced due to the breakdown of sugars during fermentation.
- Spices and Floral Notes: Subtle undertones of spices or florals may emerge.
- Body: Typically, a full-bodied, syrupy texture.
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๐๐ก๐๐ฅ๐ฅ๐๐ง๐ ๐๐ฌ ๐จ๐ ๐ญ๐ก๐ ๐๐ซ๐จ๐๐๐ฌ๐ฌ
1. Risk of Over-Fermentation: Without careful monitoring, the coffee can develop off-flavours.
2. Specialised Equipment: Airtight tanks with valves are needed.
3. Time-Consuming: The process is labor-intensive and requires significant time and expertise.
4. Environmental Sensitivity: Temperature and humidity need to be carefully controlled throughout fermentation and drying.
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๐๐ก๐ฒ ๐๐ฌ ๐๐ญ ๐๐จ๐ฉ๐ฎ๐ฅ๐๐ซ?
The 72-hour anaerobic natural process has gained attention among specialty coffee producers and consumers because it produces distinctive and memorable coffees that stand out in competitions or on cafe menus. Itโs particularly popular with coffee enthusiasts seeking vibrant, experimental flavours.
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What on earth is a 72-hour Anaerobic Natural Process?!
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