ANAEROBIC Processed Coffee
The anaerobic process is a newer, more difficult, and time-consuming method. It can produce exotic flavors like tropical fruit and spice. The process can also intensify the flavors of specific varieties, such as the aromas, which have floral and honey notes.
The anaerobic process originated in the wine making industry, where grapes are fermented in enclosed containers to control temperature and oxygen. 2015 World Barista Champion Sasa Sestic is credited with bringing the concept to coffee
