Anaerobic processing is a flavor revolution in the specialty coffee industry in recent years. It involves...
Fermentation is carried out in a sealed container without oxygen , creating a high-intensity and complex aroma that is difficult to achieve with traditional processing methods.
The most famous "wine aroma" of this type of coffee bean is not due to added alcohol, but rather to esters and organic acids produced by microbial metabolism during fermentation .
Aroma characteristics of anaerobic sesame beans
The aroma of these beans is often described as "explosive," with extremely distinct layers:
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Wine /Spirituous:
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Red wine, rum, brandy: It has a fermented flavor and a rich, full-bodied texture.
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Sparkling wine (Champagne): Sometimes it is accompanied by a light, fermented acidity.
