Aerobic fermentation

Also known as aerobic fermentation · fermentación abierta · open fermentation

What it is and what sets it apart: Differs from anaerobic by O₂ access—different microbes/acids, often more classic predictable cups.

How it is done: Pulp → open tank/channel → hours by climate → wash → dry parchment.

Flavours and cup benefits: Clarity, clean acidity, fresh fruit. Historic wet-mill control.

Technical notes: Avoid deep packed layers and dirty water. Label: washed / aerobic ferment.

Common mistakes: Do not think aerobic means “no fermentation” or always worse than anaerobic.

In Cafesito

Save coffees to your pantry, brew with method and keep your diary.