Processing
The Anaerobic Processing Revolution in Specialty Coffee
How innovative fermentation techniques are creating new flavor possibilities and what makes anaerobic coffee different from traditional processing methods.
The Anaerobic Processing Revolution in Specialty Coffee
The specialty coffee industry is witnessing a fermentation revolution. Anaerobic processing—once experimental—is now a sought-after technique that produces some of the most distinctive and valuable coffees in the world.
What is Anaerobic Processing?
Traditional coffee processing involves exposing beans to oxygen during fermentation. Anaerobic processing removes oxygen from the equation by sealing coffee cherries in airtight tanks. This creates a different microbial environment that produces unique flavor compounds.
The Science Behind the Flavor
When coffee ferments without oxygen, different types of bacteria and yeasts become active. These microorganisms produce:
- Lactic acid: Creating smooth, creamy mouthfeel
- Acetic acid: Adding brightness and complexity
- Ethyl acetate: Contributing fruity, wine-like notes
- Various esters: Providing floral and tropical characteristics
Our Anaerobic Process at Treadville
We've developed a careful anaerobic protocol:
Selection
Only cherries from the healthiest, most well-nourished trees are chosen. These produce the most succulent fruit with higher sugar content.
Fermentation
Cherries are placed in sealed stainless steel tanks for 48-96 hours. Temperature and pressure are carefully monitored throughout.
Drying
After fermentation, beans are dried slowly on raised beds to lock in the developed flavors.
Health Benefits
Beyond flavor, anaerobic processing preserves beneficial compounds:
- Polyphenols: Powerful antioxidants
- Chlorogenic acids: May support metabolism
- Reduced free radical activity: Potential health benefits
The Tasting Experience
Expect anaerobic coffees to surprise you with:
- Intense sweetness
- Tropical fruit bombs (mango, passion fruit)
- Wine-like complexity
- Lingering, memorable aftertaste
Finding Your Preference
Not everyone loves anaerobic coffee—and that's okay. These coffees are polarizing precisely because they're so distinctive. We recommend starting with our traditional washed offerings before exploring anaerobic lots.
The anaerobic revolution represents coffee's endless capacity for innovation. At Treadville, we're proud to be at the forefront of this exciting development.