The process of anaerobic fermentation of coffee occurs under conditions where oxygen is absent. This is done using closed tanks. This can be done in fermentation tanks or in a fermentation cylinder. The absence of oxygen makes fermentation slower and regulated, favoring the integral metabolization of sugars in coffee beans. As a result, coffee can acquire richer flavors and a more delicate acidity.
Aerobic fermentation, which is contrary to anaerobic fermentation, occurs under conditions where there is an abundance of oxygen. In this process, coffee beans are left outdoors during fermentation. The presence of oxygen allows the action of various microorganisms, such as yeasts and bacteria, which play a crucial role in fermentation. This can lead to coffee with livelier flavors and a more pronounced acidity.
