Coffee Post Harvest Anaerobic Natural is a process in coffee production that involves fermenting the coffee beans in an oxygen-free environment using only the natural microorganisms found on the coffee cherries. This process enhances the natural flavors and aromas of the coffee beans, resulting in a unique and complex cup profile. After the cherries are harvested, they are sorted, depulped, and then placed in a fermentation tank for a period of time. During this time, the coffee beans are allowed to ferment without any oxygen present. The length of time for fermentation can vary depending on the desired cup profile, but typically ranges from 12 to 72 hours.

After fermentation, the coffee beans are washed and then dried to an optimal moisture content. This process is typically done on raised beds or patios under the sun. Once dried, the coffee beans are sorted and graded for quality before being packaged and shipped to roasters around the world.

Coffee Post Harvest Anaerobic Natural is a relatively new process that has gained popularity in recent years. It requires careful attention to detail and a lot of patience, but the end result is a coffee that is truly unique and memorable.

In addition to the Coffee Post Harvest Anaerobic Natural process, some producers may also use hermetically sealed treatment to further enhance the quality and shelf life of the coffee beans. This involves storing the beans in an airtight environment, often using special bags or containers, to prevent exposure to oxygen and other external factors that can affect the flavor and aroma of the coffee.

Hermetically sealed treatment can help to preserve the unique characteristics of the coffee beans that are developed during the Coffee Post Harvest Anaerobic Natural process. It can also help to maintain the freshness of the coffee over a longer period of time, which can be beneficial for both the producer and the consumer.

Overall, combining Coffee Post Harvest Anaerobic Natural with hermetically sealed treatment can result in a high-quality coffee that is rich in flavor and aroma, and has a longer shelf life. This can be particularly appealing for specialty coffee roasters and consumers who are looking for unique and high-quality coffee experiences.

Origin : Posong, Temanggung, Central Java - Mount Sindoro

Lot Farm : Kopen, Mranggen, Papringan

Altitude : 1500-1600

Variety : Sigararutang, S795, Bourbon

Post Harvest : Hermetically Sealed Natural

Cup Profile : Passion Fruit, Pineapple, Grape, Brown Sugar

200gr

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