The Fermentation Notes
A simple guide to coffee fermentation.
Some coffees taste clean and classic. Some taste juicy, creamy, tropical, winey, or almost like fruit candy. Fermentation is one reason coffee can become so expressive.
01 / What it is
Anaerobic coffee, made simple.
Anaerobic coffee is coffee that has been fermented in a sealed, low-oxygen environment before drying and roasting.
This process gives producers more control over aroma, sweetness, acidity, and body. In simple words, the flavour is shaped before the coffee even reaches the roaster.
02 / How it works
Sealed tanks, controlled flavour.
After coffee cherries are harvested, they are placed inside a sealed tank or container. With limited oxygen, fermentation happens differently from traditional open-air processing.
Low oxygen
The coffee ferments in a sealed environment instead of open air.
More control
Time, temperature, and fermentation style can shape the final cup.
Expressive cup
The result can be sweeter, fruitier, heavier, or more aromatic.
03 / Taste
Why does it taste so juicy?
Anaerobic coffees are often loved for their bold and playful flavour. They can taste more intense than classic washed coffee, and sometimes feel closer to fruit juice, wine, jam, candy, or tropical fruit.
- Tropical fruit, berry, or stone fruit notes
- Winey, boozy, or fermented aroma
- Higher sweetness and heavier body
- More unusual tasting notes compared with classic coffee
04 / Brew tips
How to enjoy it at home.
Anaerobic coffee is usually expressive, so you do not need to push it too hard. Let the sweetness and aroma open slowly.
- Try it black first to understand the flavour clearly.
- Use pour-over or iced filter for a cleaner juicy cup.
- Use slightly cooler water if the cup feels too intense.
- Let it cool a little — fruity notes often become clearer.
01 / What it is
Lactic fermentation, made softer.
Lactic fermentation is a coffee processing style that often creates a softer, rounder, and smoother cup profile.
It does not mean the coffee contains milk or dairy. The word “lactic” refers to the fermentation direction, often linked with gentle acidity, creamy texture, and mellow sweetness.
02 / How it works
A slower path to a rounder cup.
During lactic fermentation, producers carefully control the fermentation environment so the coffee can develop a softer acidity and fuller mouthfeel.
Controlled process
Time, temperature, and environment are managed carefully.
Soft acidity
The cup can feel less sharp, more rounded, and easier to enjoy slowly.
Smooth texture
The mouthfeel can become creamy, silky, and gentle.
03 / Taste
Creamy, mellow, and softly fruity.
Lactic fermentation often creates a cup that feels comforting but still special. It is less wild than some anaerobic coffees, but still expressive.
- Soft berry, ripe fruit, or stone fruit notes
- Creamy or yogurt-like impression
- Rounder acidity and smoother finish
- Sweet, mellow, and easy to enjoy slowly
04 / Brew tips
Let the softness show.
Lactic fermentation coffee is beautiful when brewed gently. The goal is to highlight the soft sweetness and creamy body without making the cup feel too heavy.
- Try pour-over for a clean and smooth cup.
- Let it cool slightly to notice the softer fruit notes.
- Use medium-fine grind if you want more sweetness.
- Try it iced if you want the creamy fruit profile to feel brighter.
Your next coffee does not have to taste ordinary.
Try a coffee that feels juicy, expressive, creamy, or a little unexpected. Made for home peeps who want their daily brew to feel more fun.
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