Natural Anaerobic
Coffee cherries undergo fermentation without being exposed to oxygen. The cherries are sealed in airtight plastic tanks for 24 hours to achieve this anaerobic environment. During anaerobic fermentation, specific strains of yeast and bacteria interact with the sugars in the coffee mucilage, producing distinct compounds that contribute to the final flavour profile of the coffee. Afterwards, natural drying occurs, allowing coffee cherries to dry in the open air, under the sun, without mechanical dryers.