Processed Coffee

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Anaerobic

Anaerobic fermentation, as opposed to aerobic fermentation, results in the production of distinctive acids, such as lactic acids, which give the finished product a distinctive flavor. Anaerobics are placed in pressurized sealed tanks during this procedure due to CO2 accumulation, and the residual pressure and oxygen are released via release valves.

Alcoholic

Their coffee grinds were obtained from a local coffee roastery. The researchers thoroughly dried them before boiling them in water to 325 degrees. They removed the liquid, added sugar and yeast, and then let it ferment. The liquid was then condensed to increase its alcohol concentration.

Carbonic Maceration

Once inside, CO2 is poured into the barrel, allowing the coffee cherries to break down various quantities of pectins. This method produces coffees that are bright and winey, with strong overtones of red fruits.

Honey

The coffee cherries are pulped, but they are not washed of their mucilage.