The Difference Between Natural and Washed Coffee, 72 hour "Anaerobic" Process Coffee

What's the difference between a Natural and a Washed coffee? What makes coffee anaerobic? How is an Anaerobic Washed different from a regular standard Washed coffee?
During January through March 2021 I lived on a coffee farm in Kona, Hawai'i. Most of my job involved working with the baby plants in the nursery, but I also got to witness the tail end of harvest and learn about coffee processing firsthand.
I made this video to show the answers to the coffee questions above for anyone who hasn't had the opportunity to see it in person.
This video shows the process for:
0:44 Natural coffee with extended 72 hour "Anaerobic" Fermentation
6:37 Washed coffee with extended 72 hour "Anaerobic" Fermentation
8:55 Standard Washed coffee (no extended fermentation)
*NOTE: I often use "coffee beans" and "coffee cherries" interchangeably in this video. Excuse the semantic mistake - you know what I mean. Also FYI, it was the tail end of harvest so the lots are very small and the picking wasn't the most rigorous (ie: some of the cherries we processed were less-than-perfectly-ripe).
Questions, reflections, reactions?
Comment below to let me know what you think!
Video shot and edited at Kona Farm Direct, February 2021

[@FernandoHernandez-xq1zi]

This is the most important coffee video on this platform this year. Thank you!

[@puddingstar2340]

Absolutely Correct ✅

[@roasterkat]

❤️‍🔥you’re too kind, my friend. Grinder reviews coming soon😜

[@deadruss7574]

My first taste of an anaerobic was a washed. When I tried a natural anaerobic sometime afterward, the intensity and pungency took me off guard. I know more factors come into play when it comes to arriving at that final taste in the cup, but I figure your video helped me understand a range of contributing variables between the two processes. Thank you! Hope to see more videos like this surrounding the beans and their environment ❤

[@roasterkat]

So glad I could give a little clarity and context to your experience. Thanks for sharing your story! And yes, I have lots more videos from different farms. I just have to get around to editing it someday... :)

[@eddiefalcon8316]

What was the method of preparation for the coffee?

[@Wings_nut]

Great explanation. It's always been one of those "inquiring minds want to know" kind of thing. Thanks, Kat 👍

[@roasterkat]

❤️‍🔥👍🏼

[@cloudyview]

I thought I knew a lot more than I actually did. Thanks for the lesson! Natural anaerobic has been my jam for quite a while 👍

[@roasterkat]

There’s always more to learn! And glad you’re enjoying it.

[@dkitur8398]

It was a great new lesson. Which product is most preferred by customers

[@gokhangokalp9915]

Wow, amazing content! I'm also a big fan of natural anerobic fermented beans.

[@roasterkat]

Awesome! Thanks so much. Glad you enjoyed the video, and those coffees!

[@FaithAndCoffeeBean]

Love this!!!

[@roasterkat]

Thanks much!

[@lalaboid]

This was so useful and well-explained! I’ve always wanted to know the difference between the two.

[@roasterkat]

Glad it was helpful! Thanks so much for watching

[@HoonsCoffee]

what a great video Kat! Thank you!

[@roasterkat]

Thanks so much!

[@SudeepDSouzaJ]

Awesome video.. Started brewing this year. Your video has given me a lot more information on the different processing methods. Thank You.

[@roasterkat]

Glad it was helpful!

[@erharddinges8855]

Pictures tell more, very well made!

[@roasterkat]

Thanks so much!

[@charles_the_elder]

Wow, great video! I learned a lot, thank you.

[@roasterkat]

Thanks so much :)

[@Pilwarhol]

This is such an amazing good autodidactic video!!

[@roasterkat]

Thanks so much! Glad you enjoyed.

[@PeaceChanel]

Peace.. Shalom.. Salam.. Namaste 🙏🏻 😊 ✌ ☮ ❤ 🕊

[@roasterkat]

❤️‍🔥

[@joconnell]

This is a fab vid, thanks so much for the visual explanation!

[@roasterkat]

You're so welcome!

[@charlesyu1225]

a really nice video for us to learn more knowledge about the coffee! thanks for the effort!

[@roasterkat]

Glad you liked it!

[@sajjadisayyedali966]

Great, learnt so much today❤

[@roasterkat]

Glad it was helpful!

[@pack.katisomsakul]

So amazing to get to see this

[@roasterkat]

Thank you! Maybe some day I can come to Thailand and see it with you :)

[@pack.katisomsakul]

@@roasterkat we should definitely do it 🙌

[@tristanleslaymusic]

I discovered natural coffee a month ago and it has totally changed my life. I love to see how it's made or at least how you guys make it thanks! I assume you can also make naturals without the extended fermentation right?

[@roasterkat]

Nice! Naturals are a fun world to get into. And yea, so you absolutely do naturals without an extended fermentation. Most naturals don’t have a specific controlled fermentation step, as far as I’ve seen. They go from being picked (maybe rinsed off to clean/float off the bad stuff) and then right out to dry.

[@geoffc376]

Great vid! 💯

[@roasterkat]

Thanks! 😃

[@toddemery1606]

Learning all the work that goes into coffee makes that specially price tag worth it. (side question: do you participate in Leaderboard coffee?)

[@roasterkat]

Totally! And yea, I love Leaderboard. It’s a great sensory exercise. You?

[@pavelgrebnev3868]

thanks for the video, it's great that we can literally see the proccesses. one question though. is it enough sugar/carbonhydrates in the bag with unwashed (not pulped) coffee for the yests to make the fermantation go on? isn't the cherry skin a barrier that complicates things for the yeasts? or maybe you add sugar/something sweet?

[@roasterkat]

Great question - we didn't add any sugar/sweetness to these fermentations. And yes, the skin adds a barrier to the sugars, but yeast and bacteria are small and multiply very quickly, so they get into where the sugar is without problem. When you pick the coffee cherry from the tree, that opens a little hole - kind of like when you pull a grape from the stem. That's enough of an opening for them to get in and kick fermentation off strong, especially when they're in a bit of water like we added to the bag.

[@pavelgrebnev3868]

@@roasterkat thanks for the inside! )

[@tw-77038]

Daily sharing always let me see new things at home and abroad, I wish my friends happy and safe🌮🍵🧃🧉🤟😃🥙🍿

[@roasterkat]

Have a nice day!

[@SpencerLupul]

the footage was really cool. is there a significant difference in energy usage between the different processes?

[@roasterkat]

Thanks much! What do you mean by energy usage? Not quite sure what you’re asking.

[@SpencerLupul]

@@roasterkat maybe it’s not measurable, but in terms of resource needs (electricity, heating, water, etc), go get an idea of the C02 impact of each process?

[@zaki-pq1ps]

is there a reason why they directly place the cherry on the floor instead of laying a tarp?

[@roasterkat]

It's a drying patio - the only use for that space is drying coffee. Tarps would be unnecessary!

[@cesarserrano2676]

Thanks a lot for this usefull information!! What are the differences among them? Thanks again!

[@roasterkat]

I explain the differences in the video so you can watch and learn from there. Thanks!

[@ccavila]

Kat! Thanks for the knowledge. Q: What type of yeast did you guys use? All the best!

[@roasterkat]

I’m not sure which yeast this was. They had a few and would use whichever was most handy.

[@dhyan789]

I am from Kodagu, India. I have coffee plantations. Here we don't use any sort of yeast. We directly dry it , what is the point of using yeast and fermenting it?

[@DanFlynn]

My understanding is it typically adds complex (and fruity) flavors that you more often get from higher elevation and lower yield coffee trees. It also helps to increase the value of your coffee, as it increases the flavors and desirability for that coffee.

[@dhyan789]

@@DanFlynn Thanks ! I will try it out.

[@DanFlynn]

@@dhyan789 I should add that it "may" increase the flavor and desirability and monetary value. It could also add flavors that are undesirable, so experimentation is necessary. Also note that I do not grow coffee myself, but I get my information from online and from KZbinr's such as Lance Hedrick

[@dhyan789]

@@DanFlynn That's nice! If any students interested to learn about coffee and Pepper Always invited to my coffee estate. We have 85 acres of plantation. THANK YOU FOR SHARING 🙏

[@roasterkat]

There are many reasons to add yeast to a fermentation, but it’s not necessary. Primarily it helps to break down the mucilage for a washed coffee. It can also create more repeatable coffee fermentations batch to batch (for consistency). It *may* also change the flavor profile of your coffee, but that depends on what yeast you use, what variety of coffee you’re using, the environmental conditions (humidity, temperature, length of time, etc). And it doesn’t necessarily make your coffee taste better, though it might. But it might not.

[@JankevinJamora]

Hi can i ask what yeast did you use? Yeast for baking is good?

[@roasterkat]

I was never told the exact type of yeast. I think it was something for wine or beer brewing, not baking yeast.

[@Sheeesh66666]

You have to ferment with a lid!!!!! What you call anaerobic us metabollically already quite aerobic and heavy on lactic acids. Also, you should use enzymes.

[@roasterkat]

Why do you need a lid when the entire bag is closed from oxygen?

[@jamesc6629]

Great video thank you so much for making this! Does anyone know what type of yeast is being added? Is that just regular baker's yeast?

[@roasterkat]

Thanks much! I wasn't told what yeast this was, as the person doing these fermentations was experimenting with a few different types. It's not baker's yeast though, it's more likely a strain of brewers or wine yeast.

[@jamesc6629]

Thank you!

[@mamaharumi]

I hadn't realized how much water is used for coffee production. Is there anything done to reuse or lessen wasted water? Seems like that would be important for many of the countries that produce coffee.

[@roasterkat]

It depends on which country, but that is for sure a concern, especially as the climate changes. Some producers are going more toward natural and honey coffees, or lightly washed to minimize water. But the water post-fermentation is toxic and must be treated before being reused for anything.

[@lukewid]

I always hear about fermentation in terms of hours, are there pre and post brix measurements and a target window for final gravity? I like anaerobic processed coffee but the boozy/bitter easily overwhelms the desired flavors for me lately.

[@roasterkat]

Everyone does it a little differently. When I was studying with Lucia Solis we measured Brix, but only to see trends - not for a definitive numerical value. Though some producers do use predetermined parameters. I don’t know about final gravity. And I’m with you - I’m on a Washed coffee kick right now myself haha

[@lukewid]

@@roasterkat Thanks for the response! Do you have any washed coffee recommendations outside of B&W stuff?

[@Uncensored-Updates]

What is the use of fermentation because in my country we only sun dry

[@roasterkat]

Fermentation causes different flavors. It’s okay if you only aun dry - different people like different coffees, and different methods work in different places!

[@عبدالرحمنحسن-ي7د7ج]

What is the name of the lady that the man carries and collects coffee beans in it I want to order it from Amzoum

[@roasterkat]

?

[@Uncensored-Updates]

Is brazil also doing the same thing?

[@roasterkat]

Some people, yes

[@yamicanada]

❤❤❤

[@roasterkat]

Thanks for watching!

[@philipptouboul]

Isn't the washed Anaerobic more like a honey Anaerobic in this case?

[@roasterkat]

Not in this case, because we fully wash it after the fermentation.

[@gerassimos.fourlanos]

What kind of yeast is used in this process?

[@roasterkat]

Many types of yeasts can be used - different farmers/producers will use different kinds. But there are specific yeasts developed for coffee processing that many producers will use.

[@jakobw135]

What do you call the process where the raw beans are first put into a vat of water where the ones floating to the top are discarded, and the rest are are fermented by some process?

[@roasterkat]

That happens in nearly every process - it’s called “floating” and it removes coffees with higher density (the ones that float) out of the mix before the coffee is actually processed.

[@SuperCarlomonte]

What kind of yeast do you use?

[@roasterkat]

They didn’t tell me - it was a secret!

[@SebastianGomez-mu8bd]

What is the profile of coffee washed and with an anaerobic process... it is more fruits what @rosterKat

[@roasterkat]

It depends on the coffee - but I'd say generally clean and complex, not necessarily fruity. It's still a washed coffee, so it's not fermenting with the coffee cherry on it, which is the process that creates the fruitier flavors.

[@Sayit9297]

How does the anaerobic fermentation affect the flavour of the coffee?

[@roasterkat]

It usually bumps up the intensity of the flavors, especially acidity

[@Sayit9297]

@@roasterkat does it make the fruity notes punchier?

[@onixtheone]

@@Sayit9297if you want fruity punch I recommend high quality Kenyan coffees

[@drnunocsousa]

it was 100g of yeast for how much lbs of coffee? thanks

[@roasterkat]

We didn't weigh it, but you can see how much is in the bag. Probably around 30-40lbs I would say

[@drnunocsousa]

@@roasterkat thank you

[@Igor-q3f]

That’s a lot of bacteria farts 💨 in those bags.

[@roasterkat]

True!

[@cleancutguy1892]

I bet that coffee beats the heck of starbucks shitty bitter coffee.

[@roasterkat]

I would say so 😜

[@ikomangsito2315]

hallo roaster katgreeting from bali im komang from bali i would like to know abaout natural proces becaus im parmerbali kopi my i know your email adres?

[@roasterkat]

You can find my email through my Instagram

[@sokhnacheikhbethiothioune7602]

da ngeen con torop koulen ko deflo niii ? lolen guiss yaak ko! waay wuuu way

[@JankevinJamora]

Hi can i ask what yeast did you use? Yeast for baking is good?

[@roasterkat]

I was never told the exact type of yeast. I think it was something for wine or beer brewing, not baking yeast.

[@KrishnenduKes]

Finally found you from Instagram. Nice video. This is pretty much what I experienced when I was at the producers. But on a larger scale.

[@roasterkat]

Glad you found me! Hope you liked the video:)

[@KrishnenduKes]

@@roasterkat Very informative yes. Somehow, your reply did not show up in my notifications. KZbin is terrible in notifications!

[@keithstehling3586]

Living in Kona must have been quite the experience. Great video... thanks for sharing

[@roasterkat]

It was an experience, that's for sure. Thanks so much, and glad you enjoyed!

[@daniell.raharitahiana5727]

Thanks for the informative video! It's interesting how the term "Anaerobic" can mean very different things in this context. Sure, ultimately it's just fermentation in a low-oxygen environment, but there's quite a difference between, for example, a partially sealed plastic bag and a pressurized tank with a one-way valve to release excess pressure. It'd be interesting to see how different oxygen levels during the fermentation might affect the final product, though I'd imagine it wouldn't be easy to isolate that single variable.

[@roasterkat]

Interesting questions. Yes there may be a difference between a partially sealed plastic bag and a tank, though the barrels with bubblers you are referencing are not pressurized. The bubblers don’t control pressure - they just release CO2, which is a product of the fermentation. But they are not pressurized. In fact, a sealed plastic bag will build more pressure than a barrel with a bubbler (because the bubbler actually lets pressure go). There’s for sure a difference in fermentations controlled well and those controlled poorly, but I think that’s more about method than materials imho

[@StefanusGoana]

Whst is the yeast you are using?

[@roasterkat]

I wasn’t informed - it was a secret🤫

[@StefanusGoana]

@@roasterkat haha.. thx

[@JankevinJamora]

Hi can i ask what yeast did you use? Yeast for baking is good?

[@roasterkat]

I didn’t see the package of yeast so I’m not sure. And no, it’s not baking yeast. It was a brewing or wine yeast.

[@Martin-b9x]

So what was the use of the yeast I thought you were going to show us its effect like on taste.

[@roasterkat]

This video is more about an explanation of the mechanics of processing, rather than effect on cup score.

[@DrPhilby]

What kind of yeast is it?

[@roasterkat]

Not sure, they didn’t tell me and I didn’t know much about fermentation at that time.

[@flple8045]

By definition, all fermentation are anaerobics. This is redundant

[@roasterkat]

You got it! Been listening to Lucia Solis, have you?

[@flple8045]

​@@roasterkat Yes I have! And your video was really helpful by showing the submerged fermentation that Lucia loves so much 😂 This is awesome

[@carloangelomarquezdiaz3837]

nice information thanks master ❤

[@roasterkat]

🤝

[@GadgetsGearCoffee]

the washed anaerobic fermentation, is it actually a honey washed? as there seems to still have some mucilage on it which would carry some of the fruit's sugars as well to be helpful during the fermentation

[@roasterkat]

Good question, and it probably depends on the producer- some might call it honey but we called it washed. It didn’t really have any mucillage left on the parchment as we used heavy water to rinse it away.

[@mickymickeyt]

This is one of the best videos.

[@roasterkat]

Thanks so much! Glad you liked it

[@jakobw135]

Does the HONEY PROCESS begin with the DRY or NATURAL process?

[@roasterkat]

I’m not quite sure what you mean by “dry versus natural.” But overall, neither. Honey processing is its own processing method from Start to finish. It gets depulped, but then it’s a process in itself. Does that clarify a little?

[@jonathanlwowski3893]

If you place anything with flavor during the anaerobic fermentation process will the beans take on that flavor?

[@roasterkat]

Not necessarily. It’s more complicated than that and producers are just on the front end of figuring out what works and what doesn’t. It’s a whole new world!

[@yosephalemayehu6890]

Call me old school but what us the need for the yeast? Is it simply to expedite the process or is does it have any impact on the quality of output? Here, for washed coffee, fermentation is in tanks with water up to 72 hours. Natural is done over the high beds. No yeast in both methods. Anaerobic, I have to check again, but I dont recall yeast in that as well.

[@roasterkat]

Yeast is present in the air, on the ground, on the plants, on you and me! Yeast and bacteria are what drive fermentation. Here, we are using a specific yeast to basically take over the fermentation from any native yeasts and bacteria so we get a more uniform, consistent product. You don’t have to inoculate with commercial yeast, but it helps jump-start the fermentation and ensures that it’s being driven by the yeast/bacteria that you want present (ie: the ones that make the flavors you want). Hope that helps!

[@mamaharumi]

I'm not a fan of naturals or honeys anymore (anaerobic or otherwise). They have a particular taste and feel that I don't like. I much prefer a fruit forward washed. Very cool to see how it's done, though.

[@roasterkat]

For sure - however as you mentioned the washed are usually worse for the environment. Maybe worth getting yourself to enjoy naturals haha

[@amielterence]

One of the few videos that gives live footage of the processes. So much easier to understand the why's behind the what's> Thank you

[@roasterkat]

Glad it was helpful!

[@onixtheone]

Is it still anaerobic if oxygen can still get in the bag? I suggest a one way valve and stainless steel containers

[@roasterkat]

Fermentation is by definition anaerobic (science) so yes I would say it is still anaerobic.

[@anwarsharif7853]

Can you please tell me difference between washed and honey processed

[@roasterkat]

Check my YT Shorts - I have a 10second video that explains it🤣

[@johntadros1210]

Hello Kitty, is it possible for me to ask about added yeast? What type is it and is it ready-made yeast for sweets and baked goods?

[@roasterkat]

I didn't see the bag, but I think it was mostly wine-making yeast - not baking yeasts.

[@adilchahbiFB]

Greetings from Morocco 🌿🇲🇦 ☘️🛎👍

[@roasterkat]

Hello 👋

[@PaulNathanLopez]

Would you be able to share how much cherry to activated yeast is used

[@roasterkat]

To be honest I don't remember, and I don't think we measured the yeast-to-cherry ratio. This was at the very end of harvest so we were just using whatever cherry we had and whatever yeast we had left over. (Though I would recommend farmers measure if they do it themselves to track results!)

[@charlesyu1225]

would like to know more about coffee trees planting 😁 !

[@roasterkat]

Okay! I have still have video from my time on the farm. I’ll try and dig it up haha

[@jakobw135]

What is the HONEY PROCESSED coffee about?

[@roasterkat]

It’s somewhere between a natural and washed. The skin is removed but some of the fruit (called mucilage) is left on for the drying. Does that help answer your question?

[@jakobw135]

@@roasterkat Yes. Thank you for answering the question. Can a NATURAL process precede and be combined with - a HONEY PROCESS?

[@Military_stroy]

I have coffee bean ,fermentation 30 day from indonesia Bondowoso Republic Coffee

[@roasterkat]

Very cool. Enjoy!

[@Military_stroy]

Maybe you want buy my coffe bean?

[@lotusfarm68]

Sale me

[@KS-kp2ci]

Great video thanks guys

[@roasterkat]

Glad you enjoyed it!

[@La_La_La3]

Thanks for the video. I have found that natural anaerobic is my favorite.

[@roasterkat]

Yum! What do you love about it?

[@La_La_La3]

@@roasterkat LOL I am not that much of an expert to figure that out (although I wish I am). I just found that all the coffee I like the most from B&W was always processed that way. I recently did the coffee taste test hosted by James Hoffmann and while I did know which coffee was from which roaster, we did not know the coffee's origin or process. In the end B&W one was the clear winner for me and I found out it was natural anaerobic.

[@mansooralsheyoukh9318]

Awesome video!

[@roasterkat]

Glad you enjoyed it!

[@joymalalaimayum3694]

Thank you

[@roasterkat]

You're welcome!

[@andrewmurdoch6116]

Cool.

[@roasterkat]

Thanks much!