Aerobic Fermentation

Fermentation carried out in the presence of oxygen — open tanks, basins or fermentation channels. This is the traditional condition of washed-process fermentation worldwide.

Oxygen allows a wider mix of microbes to work: aerobic bacteria and yeasts consume mucilage sugars in parallel. Fermentation tends to run faster and less predictably than anaerobic, and producers manage it by time, water changes and the feel of the parchment.

Classic clean washed profiles — the same profiles the specialty industry was built on. The flavor range is narrower than experimental methods, which is exactly why it's trusted.

Simplicity and cost: open tanks require no special equipment, and the method is proven across a century of use.

The classic washed-coffee profile: clean, balanced, bright — citrus and florals with moderate body.

Exposed to ambient air and temperature swings, fermentation can race ahead in hot weather or stall in cold — producing uneven results between days and tanks.

Nothing. Only water, the coffee's own mucilage and ambient microorganisms.

No external flavor of any kind is added. The 'aerobic' label describes the condition of fermentation, not an ingredient.

Traditional mills and washing stations worldwide.

Everywhere washed coffee is made.

Standard Colombian and Kenyan washed lots are aerobic fermentations.