In recent years, anaerobic coffee has become a favorite among coffee enthusiasts who want to challenge their taste buds. The process method is relatively young and is done in slightly different ways around the coffee world and is under constant development. The principle is that after harvesting, the beans are placed in an oxygen-free environment, for example barrels, plastic bags or steel tanks, where they are left to lie for anywhere from a day to weeks. It is the fermentation process that is then set in motion that then gives the beans their special character. The flavors from the pulp are "pressed" into the bean. When the farmer is satisfied with the fermentation process, the beans are washed and then dried.
The result in the cup gives a great mouthfeel, often with the taste of dried fruit, almonds and aged spirits or certain natural wines. The taste can also be described as a berry dried bean on steroids.
The method is time-consuming and cumbersome, which is reflected in the price. Anaerobic coffee is something of a watershed because of its distinctive taste. At the company, Johan loves it, Jonas doesn't and Dan thinks a cup a day isn't so stupid after all.
Tip when brewing Anaerobic coffee is to take a few grams less coffee versus water, not only because it is more economical, but also because the flavors often come out more.