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Anaerobic
Also known as anaerobic · fermentación anaeróbica · anaerobic fermentation
What it is and what sets it apart: Anaerobic limits O₂ to shift microbiota vs open washed tanks. Not automatic “higher quality”, nor identical to carbonic maceration (added CO₂).
How it is done: Cherry or pulp → sealed tank → time/temp/pH control → wash or dry per protocol → dry → hull.
Flavours and cup benefits: Intense fruit, spice, yoghurt/lactic, vivid acidity or high sweetness. Lot differentiation; solvent/sulphur risk if control fails.
Technical notes: Log Brix, pH, hours. Label: anaerobic. Extreme tank hygiene.
Common mistakes: Do not assume anaerobic is always better. Dirty notes ≠ complexity.
In Cafesito
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