Anaerobic Honey Process

The process begins by extracting juice from the coffee fruit and immersing the beans intended for anaerobic processing into the extracted juice. The coffee cherries are placed in a sealed container filled with carbon dioxide to create an oxygen-free environment. This low-temperature environment slows the breakdown of mucilage sugars and causes the pH level to drop more gradually, extending the fermentation time. This results in enhanced sweetness and a more balanced flavor profile. 
The slow, prolonged fermentation develops a rounder flavor while avoiding unpleasant dryness or acetic acidity. The sealed fermentation environment also preserves aromatic compounds, reducing their volatilization. After anaerobic fermentation, the coffee undergoes honey processing.