You’ve likely seen —and hopefully also enjoyed— Poaquil “Anaerobic” in our lineup— yet, we had not had a chance to introduce you to the fascinating chemistry behind it… until today!
Anaerobic fermentation is a relatively new way farmers are unveiling flavors hidden inside the fruit. Yes, coffee is technically a fruit, and begins life as a cherry. Beneath its bright red skin are layers of sweet pulp surrounding two seeds—the coffee beans we eventually roast and brew. Once the cherries are harvested, that fruit skin and pulp has to be removed before the coffee can be dried and prepared for export. Traditionally, this happens through one of several processing methods, such as washed, honey, or natural processing. In each case, naturally occurring yeasts and bacteria begin consuming the sugars in the fruit. This process is called fermentation, and it has been part of coffee production for centuries.
Anaerobic fermentation simply changes one important variable. Instead of allowing fermentation to occur in open-air tanks, producers place freshly harvested coffee cherries—partially depulped—into sealed containers. As the microorganisms consume oxygen inside the tank, the environment gradually becomes anaerobic, meaning there is little to no oxygen available. Under these conditions, microorganisms begin using different metabolic pathways to break down sugars. Depending on the farmer’s approach, anaerobically fermented coffees may reveal notes of ripe berries, tropical fruits, dark cherries, and enhance sweetness. Many also develop a silky texture and an intensity that sets them apart.
In many ways, the process resembles bread making, cheesemaking, or winemaking. The ingredients matter. The environment matters. Timing matters. Small changes can dramatically alter the final product. The finest anaerobic coffees begin with exceptional fruit, harvested at peak ripeness and handled with extraordinary care. Every harvest teaches our farmers something new. And every exceptional cup is a testament to the remarkable intersection of farming, microbiology, chemistry, and craftsmanship.
We hope you’ve enjoyed this glimpse into one of the most innovative modern coffee production processes, and that we have maybe also enticed you to try this year’s Poaquil Anaerobic before it runs out.
Let’s continue Brewing Greatness this Summer!
Jolian & Lisbeth
P.S. Our Lakeland Farmer’s Market is closed in August, so we’re planning a special pick-up day at the roastery on Saturday, August 15, 9 am - noon, along with our friends, Honeycomb Bakers. Order online to secure your favorites, or come by that day for some fresh bakes, fresh roasts, and refreshing Cold Brew!