Fermentation, either aerobic (with oxygen) or anaerobic (oxygen-free), transforms coffee flavors. Anaerobic fermentation, often in sealed tanks, allows for slower sugar breakdown, leading to complex, fruity profiles. Aerobic fermentation, by contrast, occurs faster, yielding cleaner flavors. These experimental methods are pushing the boundaries of coffee innovation, offering vibrant and nuanced cups.
Stay tuned as we explore how these traditional and experimental methods impact coffee in Malmö, Sweden, and beyond, highlighting the creativity driving specialty coffee at 1998.