Anaerobic coffee

Anaerobic coffee has become a favorite in recent years among coffee enthusiasts who want to challenge their taste buds. The processing method is relatively young and is done in slightly different ways around the coffee world and is constantly evolving. The principle is that after harvest, the beans are placed in an oxygen-free environment, such as barrels, plastic bags or steel tanks, where they are left to lie for anything from a day up to weeks. It is the fermentation process that is then started that then gives the beans their special character. The flavors from the fruit flesh are "pressed into" the bean. When the farmer considers himself satisfied with the fermentation process, the beans are washed and then dried.

The result in the cup gives a great mouthfeel often with a taste of dried fruit, almond 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 unique taste. At the company, Johan loves it, Jonas doesn't love it and Dan thinks that a cup a day is not so bad after all.

Tips when brewing Anaerobic coffee is to take a few grams less coffee versus water, not only because it becomes more economical but also because the flavours often come out more.