1. Beyond Washed & Natural
For decades, coffee lovers chose between the clean acidity of washed styles or the heavy sweetness of natural processes. Today, producers are borrowing techniques from the wine and beer industries. By meticulously controlling temperature, pH, and time, farmers are unlocking flavor precursors that were previously hidden within the coffee cherry.
2. Anaerobic Fermentation Explained
When coffee cherries are sealed in airtight tanks, oxygen is removed (anaerobic). This forces yeast and bacteria to shift their metabolic processes. The result? A dramatic increase in lactic acids—think creamy yogurt notes—and intensely distinct fruit flavors that standard open-air fermentation simply cannot produce.
