Anaerobic Fermentation
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- Опубліковано 29 січ 2023
- Anaerobic fermentation is a step in coffee processing that is gaining recognition amongst producers and consumers alike for the unique flavor profiles and value it can generate. However, there are a few things to note about the term “anaerobic” in the coffee context. In this video, shot at La Chumeca in Tarrazu, Costa Rica, we follow Martin Ureña and his son Emilio through the making of their delicious anaerobic natural coffees. The video shows how this type of fermentation is done in the La Chumeca, Costa Rica case and we discuss ways to most accurately think about - and talk about - anaerobic fermentation. Learn more about this and other processing methods at cafeimports.com/education, or visit and subscribe to the Cafe Imports UA-cam channel for more videos.
Video by Victor Pagán, script by Dr. Taya Brown, narration by Caroline Johnson
I'm from Costa Rica from a coffee producer family. And this is one of the best explanations for fermentation process. Incredibly informative and accurate. Thank you!
This is one of the best visual and audio explanations I’ve seen.
Specialty at its finest
This was incredibly informative and clear. Thank you so much for adding to coffee processing knowledge!
I didn’t really think much about coffee from South America until I tried carbonic maceration and anaerobic process. Next level cofee.
Super informative and love the fact that it's mentioned the nuances of the term and it's possible changing meaning
I’m only just getting into coffee and this was so interesting!
Thank you for this series. These have been very helpful to educate myself on coffee.
Very Informative. Well done.
Very well-made video. Thank you!
Super Video, viele Grüße aus Deutschland.
such a great video! and super informative! Thank you!
Great video. Thank you
Fantastic job explaining this process
Thanks for this presentation
i just tried my first anaerobic coffee! it's delicious, and also extremely unique!
i bought the anaerobic robusta from Nguyen coffee supply.
Buen trabajo!
Gracias
I’ve had probably 20 different beans of various varieties and origins. A caturra from cauca Double Anaerobic washed roasted by prism coffee works is by far the fruitiest and most floral smelling and tasting coffee I’ve ever had. Never had one before. It blew my mind
Just commenting so you what someone who is just getting into specialty coffee thought when he tried anaerobic for the first time.
Anaerobic naturals 😩that gonna be fruity and funky as hell
my fav !!!
Nice! Thanks for this video 😁☕
Just love it 🙌🏻
Thank you!
Thank you.
Well made video; but if I’m not mistaken, we didn’t really hear how anaerobic fermentation impacts the end result. How does it compare to the same coffee processed without the anaerobic phase? Is anaerobic fermentation always better, is it sometimes better, or is it simply different?
Thank you for your question! This is one of the issues with how the industry currently talks about anaerobic fermentation. All the term refers to is one step in a process of several. Until we land on better descriptors, including both the amount of time the anaerobic step was done for and the rest of what’s done to a coffee during processing, it’s very hard to unpack just what the anaerobic step contributes. We can probably do so in some specific cases, but we are not yet at a level of universal understanding.
It’s not as straightforward as the differences we might universally expect between a natural and washed of the same coffee, for example. There are also few opportunities to cup anaerobically fermented coffees next to the same coffee processed the same way minus the anaerobic step so it’s hard to say what the exact differences are.
We know people like how these coffees come out because anaerobically fermented coffees are gaining ground in the market, and producers/processors are creating more and more of them. With that we know at least someone has enjoyed the effects of the anaerobic step!
@@cafeimports1412 thanks for the response, and the video. I’m def interested in the recent developments in how coffee is being processed.
Can you please do a video on carbonic maceration process. Thanks
It is by far the best coffee I have ever had
Thanks❤
Hello! Exceptionally good video. Can I translate this video subtitle it in Chinese, and then upload it to a video website in China? Will indicate the source. Thank you!
Is the liquid from the tanks drinkable? Does it contain high levels of alcohol from the fermentation process? Great video ❤
asking the real questions here
Yes. In Costa Rica that liquid is made into a “juice concentrate” or as a bottled beverage. The closest thing I can compare it to is Mexican Jamaica tea. There are also health benefits to the coffee pulp fruit juice.
I'm watching from indonesia
It would have been good to answer the question: How does anaerobic fermentation typically affect the flavor?
How do you measure the moisture from a cherry pod during a natural process? does the agritronix moisture works with it
So good video.
Thank you for video.
And
What is the name, this one??
I want buy it.
3:38
Great! Would have loved to see how the seed is taken out of the dry cherries
Look for the earlier videos on this channel for that.
Hello! I would like to translate this video in my home country language!
What kind of yeast should I use to ferment coffee? I am Vietnamese and not good at English, thank you 🎉
If it takes 72 hrs for Aner. fermentation, and days of drying, would it be too slow to produce even just 1 ton of dried beans ? This looks more like an experimental station I guess ( about 20 drying beds, each produce 50kg or less of dried beans ). i hope the farm can produce enough for the season to be sustainable ! Good luck !
4:06 is it drinkable?
Some nice beans.
I have anaerobic coffee arabica in Ethiopia
Ethiopia 🇪🇹 Coffee
Im coffee farmer from coffe birth place Ethiopia i like the video but what you inject
In our place, indigenous ways are sun drying, since they believe that God created the sun to give good flavor and taste to thier coffee fruits..
It doesn’t do anything good for the industry . Calling anaerobic fermentation , there should be use low oxygen fermentation process of coffee, why use a term that has been use in science describing metabolism process of a cell or the way of energy creation of a cell. It sound ridiculous to me , maybe for the rest of consumers who are ignoring the term …
It’s called anaerobic fermentation because there is a low level of oxygen during fermentation. Hence the water locks on the barrels. See 3:29
in science fermentation is anaerobic in nature. you should study more about what is fermentation, anaerobic cell respiration, aerobic cell respiration, the production of ATP, the types of fermantation base on their metabolism waste, types of microorganism , the control of fermentation base on time and temperature, the nomenclature in coffee is so incorrect. We have the responsability to really unrdestand and study and no just base our knowledge on a video.
@@byronperez519 Do you mean to say that something like ‘closed vessel’ fermentation would be a better term?
Why does this even hurt your feelings? This process is exceptionally interesting. Have you tried it?
You read too fast to tell the story.
It might just be my perspective, but this style of experimentation has flooded the market with an overwhelming abundance of unpleasant, offbeat coffee flavors.