Anaerobic Fermentation

[@GRmanfred22]

I'm from Costa Rica from a coffee producer family. And this is one of the best explanations for fermentation process. Incredibly informative and accurate. Thank you!

[@NickWattsOregon]

This is one of the best visual and audio explanations I’ve seen.

[@sotirigeorgas7281]

I didn’t really think much about coffee from South America until I tried carbonic maceration and anaerobic process. Next level cofee.

[@PopcornColonelx]

This was incredibly informative and clear. Thank you so much for adding to coffee processing knowledge!

[@GadgetsGearCoffee]

Super informative and love the fact that it's mentioned the nuances of the term and it's possible changing meaning

[@MatthewEncina]

Thank you for this series. These have been very helpful to educate myself on coffee.

[@bw9181]

I’m only just getting into coffee and this was so interesting!

[@jostincastroabarca5071]

Specialty at its finest

[@BustarosBrodgar]

this channel deserves MUCH MORE subscription. this is all fantastic and illuminating my mind about all those processes.

[@veronica9634]

i just tried my first anaerobic coffee! it's delicious, and also extremely unique! i bought the anaerobic robusta from Nguyen coffee supply.

[@dpallen1992]

Very Informative. Well done.

[@janzemke4622]

Super Video, viele Grüße aus Deutschland.

[@mohammadsaeed6234]

Great video. Thank you

[@zite_]

such a great video! and super informative! Thank you!

[@breinersanabria7980]

It is by far the best coffee I have ever had

[@derekxiaoEvanescentBliss]

I’ve had probably 20 different beans of various varieties and origins. A caturra from cauca Double Anaerobic washed roasted by prism coffee works is by far the fruitiest and most floral smelling and tasting coffee I’ve ever had. Never had one before. It blew my mind Just commenting so you what someone who is just getting into specialty coffee thought when he tried anaerobic for the first time.

[@JeremyYeung]

Fantastic job explaining this process

[@pengain4]

This channel is amazing. Thank you for the educational materials

[@JCleggy]

Well made video; but if I’m not mistaken, we didn’t really hear how anaerobic fermentation impacts the end result. How does it compare to the same coffee processed without the anaerobic phase? Is anaerobic fermentation always better, is it sometimes better, or is it simply different?

[@cafeimports2617]

Thank you for your question! This is one of the issues with how the industry currently talks about anaerobic fermentation. All the term refers to is one step in a process of several. Until we land on better descriptors, including both the amount of time the anaerobic step was done for and the rest of what’s done to a coffee during processing, it’s very hard to unpack just what the anaerobic step contributes. We can probably do so in some specific cases, but we are not yet at a level of universal understanding. It’s not as straightforward as the differences we might universally expect between a natural and washed of the same coffee, for example. There are also few opportunities to cup anaerobically fermented coffees next to the same coffee processed the same way minus the anaerobic step so it’s hard to say what the exact differences are. We know people like how these coffees come out because anaerobically fermented coffees are gaining ground in the market, and producers/processors are creating more and more of them. With that we know at least someone has enjoyed the effects of the anaerobic step!

[@JCleggy]

@@cafeimports2617 thanks for the response, and the video. I’m def interested in the recent developments in how coffee is being processed.

[@leonardpearlman4017]

@@cafeimports2617 This seems boldly obvious but not being mentioned somehow (isn't it always the way?). I first heard of this from Vietnamese brands, and I think what we're comparing it TO is "weasel coffee", I think that composting the coffee cherries was originally trying to get something like that famous coffee without having to have an army of little animals going around eating the coffee cherries. It would take a lot of weasels to eat all the coffee we saw in this video, and I guess this is a small or very small producer! I've seen a very few videos of the animals in action among the coffee trees, and they are fantastically cute and active. Civets are they? They have individual markings and don't seem afraid of people, and are just running around like crazy. Anyway, you can imagine in time this would become a continuous process, a big bunch of plumbing and tanks with thermometers and all, acting like the digestive system of ONE GIANT civet cat. It looks to me that there is a long way to go with this, some investments to be made. Research to be done! How I long to do it!

[@Civic_Coast]

Is the liquid from the tanks drinkable? Does it contain high levels of alcohol from the fermentation process? Great video ❤

[@taistealai5523]

asking the real questions here

[@ej5764]

Yes. In Costa Rica that liquid is made into a “juice concentrate” or as a bottled beverage. The closest thing I can compare it to is Mexican Jamaica tea. There are also health benefits to the coffee pulp fruit juice.

[@leonardpearlman4017]

That doesn't seem to be what they are going for here. It seems likely that the liquid could be handled separately in the way people do for wine, they have the typical airlocks for brewing already. So it could be deliberately fermented, racked and clarified, and be some kind of Coffee Cherry wine. Someone would probably buy it, at least once!

[@eliasji6862]

Can you please do a video on carbonic maceration process. Thanks

[@shallow_coffee]

So good video. Thank you for video. And What is the name, this one?? I want buy it. 3:38

[@Commander730]

Very well-made video. Thank you!

[@remigioboria4872]

Buen trabajo! Gracias

[@deepakmahtani3061]

Thanks for this presentation

[@YaduKaru]

Nice! Thanks for this video 😁☕

[@junnanwang3412]

Hello! Exceptionally good video. Can I translate this video subtitle it in Chinese, and then upload it to a video website in China? Will indicate the source. Thank you!

[@douglasmckinley-sr1507]

Are the beans ready for grinding by the end consumer after anaerobic fermentation or do they still need to be roasted?

[@hasanhasanov8823]

can you please advice me wnat are the top companies producung raw coffee from Uganda

[@hamwarshwany]

4:08 is that Juice eatable?

[@svensayre1189]

Anaerobic naturals 😩that gonna be fruity and funky as hell my fav !!!

[@clemwong1612]

If it takes 72 hrs for Aner. fermentation, and days of drying, would it be too slow to produce even just 1 ton of dried beans ? This looks more like an experimental station I guess ( about 20 drying beds, each produce 50kg or less of dried beans ). i hope the farm can produce enough for the season to be sustainable ! Good luck !

[@OrenUrbach]

Great! Would have loved to see how the seed is taken out of the dry cherries

[@Conservator.]

Look for the earlier videos on this channel for that.

[@paulnathanlopez6514]

How do you measure the moisture from a cherry pod during a natural process? does the agritronix moisture works with it

[@MoreFootWork]

4:06 is it drinkable?

[@riverjumpfail368]

What do they do with that juice? Can you drink it?

[@triwahyuningsih8840]

It can be used for another fermentation process called mossto.

[@baytony1308]

What kind of yeast should I use to ferment coffee? I am Vietnamese and not good at English, thank you 🎉

[@leonardpearlman4017]

I think this work STARTED in Vietnam! My guess: It's not being inoculated with brewing yeast, but using whatever wild yeast is on there. The work might be MUCH more advanced in Vietnam! This seems like something that could be researched in a good LIBRARY, maybe of an agricultural university. Someone is researching this and writing about it, and publishing it. NOT on KZbin!

[@thomasdc94]

Hello! I would like to translate this video in my home country language!

[@PopcornColonelx]

It would have been good to answer the question: How does anaerobic fermentation typically affect the flavor?

[@christiancastricone8327]

Just love it 🙌🏻

[@DuoMaharani]

I'm watching from indonesia

[@shahrad121]

Thank you.

[@GunnerNLD]

Thank you!

[@Homieflavours31]

Thanks❤

[@belayhunduma8436]

I have anaerobic coffee arabica in Ethiopia

[@TriPham-j3b]

If use the whole fruit then reduce need of sugar and more healthy for drinker and better price

[@BrianSmith-gp9xr]

Some nice beans.

[@AbdulhamidNasirAbdu]

Im coffee farmer from coffe birth place Ethiopia i like the video but what you inject

[@NadeerAAL]

It might just be my perspective, but this style of experimentation has flooded the market with an overwhelming abundance of unpleasant, offbeat coffee flavors.

[@juanjrablaza5467]

In our place, indigenous ways are sun drying, since they believe that God created the sun to give good flavor and taste to thier coffee fruits..

[@leonardpearlman4017]

Well, they are doing that, too!

[@muktartolacoffee]

Ethiopia 🇪🇹 Coffee

[@TriPham-j3b]

Avoid using plastic equipment. Use ceramic clay equipment is better

[@karlhebbs]

Phd karl

[@byronperez519]

It doesn’t do anything good for the industry . Calling anaerobic fermentation , there should be use low oxygen fermentation process of coffee, why use a term that has been use in science describing metabolism process of a cell or the way of energy creation of a cell. It sound ridiculous to me , maybe for the rest of consumers who are ignoring the term …

[@Conservator.]

It’s called anaerobic fermentation because there is a low level of oxygen during fermentation. Hence the water locks on the barrels. See 3:29

[@byronperez519]

in science fermentation is anaerobic in nature. you should study more about what is fermentation, anaerobic cell respiration, aerobic cell respiration, the production of ATP, the types of fermantation base on their metabolism waste, types of microorganism , the control of fermentation base on time and temperature, the nomenclature in coffee is so incorrect. We have the responsability to really unrdestand and study and no just base our knowledge on a video.

[@Conservator.]

@@byronperez519 Do you mean to say that something like ‘closed vessel’ fermentation would be a better term?

[@ej5764]

Why does this even hurt your feelings? This process is exceptionally interesting. Have you tried it?

[@leonardpearlman4017]

You could say it was "COMPOSTED"!

[@smashthestateX]

everything is plastic full of microplastics/ low quality

[@rickbacon9150]

You read too fast to tell the story.

[@Hoang-wd9uf]

Thank you!