Anaerobic natural processing

Anaerobic natural processing is a farm method where whole coffee cherries are sealed in airtight tanks without oxygen before they are laid out to dry. The lack of air forces a completely different set of microbes to work on the fruit compared to traditional sun drying, creating an environment somewhat similar to winemaking. This specific way the farmer handles the raw harvest typically imparts highly distinct tasting notes to the beans, often resembling overripe tropical fruits, sweet spices, or delicate liqueur accents. Because this processing method requires the farmer to use specialized barrels and strictly monitor the internal temperature to prevent spoiling, beans from this process are a relatively rare find in specialty coffee.