FYI this bag is 200g. Often called anaerobic fermentation, "anoxic" is the correct term for the environment where fermentation occurs. While fermentation itself is inherently anaerobic (not requiring oxygen), many other microbial processes happening simultaneously do need oxygen. One such process is the production of acetic acid, which can be pleasant in small amounts but leads to very sour, vinegar-like notes and "farmyard" aromas when concentrated. By fermenting coffee without oxygen, you can slow acetic acid production while encouraging more intense fruit flavors. This process can be carried out in various vessels, sometimes with added CO2 (carbonic maceration), and at different stages—either with whole fruit or after the coffee has been pulped. The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment. After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation. The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding rewetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mold formation. To avoid defective seeds and sour fermentation off-flavors, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown color before becoming black, making it impossible to visually identify problem cherries. Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favor microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavors and an increased perception of sweetness and body.
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