Anaerobic fermentation, Carbonic Maceration: Processing, roasting, and drinking new styles of coffee

In the past couple of year's new styles of processing methods have become popular in the specialty coffee community and terms such as “anaerobic fermentation” or “carbonic maceration” are increasingly popular when describing coffees.
We teamed up with Nordic Approach Specialty Coffees to explore these new methods to find out what these terms mean, the science behind them, what they add to the coffee, the roasting process, and how it affects the supply chain. To help us learn more, a terrific panel of experts joined us, including:
Lex Wenneker - Founder of Friedhats in the Netherlands
Dmitrii Borodai - Founder of The Welder Catherine in Russia
Morten Wennersgaard - Founder of Nordic Approach Specialty Coffee Importers in Norway
Kingsley Griffin from Kingha Coffees in Uganda
Natalia Brito & Andre Garcia from Jaguara Coffee in Brazil
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