Anaerobic Fermentation

Intense, exotic complexity. Tropical fruit, wine, cinnamon, and bubblegum notes. Lactic acid creates a creamy, yogurt-like acidity. Can be divisive — some find it artificial-tasting.

An advanced experimental method where depulped (or whole) cherries are sealed in airtight tanks or barrels, creating an oxygen-free environment that favors lactic acid bacteria over aerobic yeasts. Fermentation occurs at controlled temperatures for 24-120+ hours, with CO₂ release valves preventing pressure buildup. The anaerobic environment produces unique esters and acids not found in traditional fermentation. Originally popularized by competition-winning coffees from Colombia, anaerobic processing can produce extraordinarily complex and polarizing flavor profiles.