Special Topics: Anaerobic Fermentation

Special Topics is an ongoing educational series by the Cafe Imports Education Team designed for teaching, learning, connection, and discussion on topics we think are interesting and timely for the industry.

In this edition, we discuss one of coffee production’s more recent developments in processing - anaerobic fermentation. The speakers are Cafe Imports' staff and resident experts in their fields, contributing to the conversation through their specific lens. Taya Brown is a production researcher and educator. Omar Herrera is a green buyer heavily focused on Colombia. Ian Fretheim is the Director of Sensory Analysis.

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[jakobw]

Which coffee brands use the NATURAL PROCESS followed by the HONEY PROCESS to produce the final result?

[jakobw]

P.S.
Are there coffee producing countries that typically use the aformentioned methods?