What is Anaerobic Robusta?

Anaerobic robusta refers to robusta coffee that has been fermented and left out to dry prior to roasting. As a result, the coffee acquires unique levels of sweetness and fruitiness. The coffee cherries are hand-picked (from trees grown on basaltic soil) when fully ripened and then twice cleaned by farmers. After 8 days of fermentation in airtight containers (without oxygen), the coffee cherries are taken out and sun dried over a period of 25 additional days. After this period of time, the cherries are processed to become green coffee beans ready for roasting.

Sunlight and wind combined with time allow the coffee beans to concentrate amino acids and sugars from the exterior of the beans into the core that will eventually be roasted.

Anaerobic processing of coffee is an old style of coffee production in that it requires little to no technology. Historically, coffee was left to sun dry for days to bring out the aromas and flavors of coffee beans that were of lesser quality. In today's coffee landscape, the anaerobic processing technique is employed to bring out unique flavor profiles and fruity characteristics in the beans.

Robusta coffee is typically nutty, bold, and dark chocolatey. When it's processed via anerobic fermentation, the resulting coffee beans yield fruitier, unique flavors while also being simulataneously bold and nutty. The flavors of anaerobic robusta are natural, sweet, and highly complex. With this coffee processing method, robusta shines in ways you may have never experienced before.