Processing method
Anaerobic fermentation
In anaerobic fermentation the coffee ferments in sealed tanks without oxygen. It gives intense, fruity, wine like flavours.
- Taste Intensely fruity and sometimes winey, with a juicy, syrupy body and strong aroma.
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Anaerobic fermentation", kaivo.in/pages/process-anaerobic
In anaerobic fermentation, the cherries or beans are sealed in a tank with no oxygen for one to several days. Different microbes then work, and they produce unusual flavours. The cup can be very fruity, with notes of tropical fruit, red wine and spice. It is a newer method used by specialty farms. KAIVO lists The Wildcard as a 48 hour anaerobic fermentation, with notes of orange juice, plums and black currant.
Questions
Is anaerobic coffee fermented like alcohol?
Some tastes are winey, but the finished coffee is not alcoholic. The fermentation is stopped long before that.