Ferments whole cherry sealed with little oxygen, then dries it as a natural coffee.
Anaerobic natural coffee is fermented as whole cherry in a sealed, reduced-oxygen environment and then dried as a natural. It shares the general anaerobic profile of lactic-acid-leaning fermentation, with a risk of unpleasant flavors if the wrong microorganisms take hold or practice is careless.
How it worksWhole cherry ferments in a sealed, reduced-oxygen environment and is then dried as a natural.
Step by step
- 01
Whole cherry is loaded into a sealed, reduced-oxygen tank or bag.
- 02
The cherry ferments sealed.
- 03
It is then dried as a natural.
Our notes on Anaerobic Natural are still being checked against their sources, so for now this page shows only the facts we can stand behind.
What can go wrong
- As with other anaerobic methods, wrong microorganisms or careless practices can give unpleasant flavors.
A variant of
At the same stage
Sources · 2 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-09-30. Some details here are less settled than others.
- Coffee Report: Anaerobic Fermentation and Other Processing Experiments · Coffee Review
- Coffee basics: A guide to anaerobic fermentation · Mtpak Coffee