Anaerobic sun-drying sounds scientific, but it's actually a game coffee farmers play against time. They stuff fresh coffee cherries into sealed stainless steel barrels, where, in an oxygen-free and low-temperature (10-15 degrees Celsius) environment, the sugars in the mucilage are forced to decompose in "slow motion." This three-day waiting period allows enough time for the sweetness to permeate deep into the beans before they are taken out and spread on racks to sun-dry. Anaerobically sun-dried beans often carry an astonishingly rich sweetness, and their flavor profile is exceptionally harmonious and balanced.
Anaerobic Natural Process | Sweetness That Amazes with Time
