Honduras Alma Pineda Anaerobic
Anaerobic describes an absence of oxygen. In anaerobic processing, oxygen is removed during the fermentation stage. This process can happen before the coffee cherry is pulped or after, where the bean is encased in a layer of mucilage. In Alma’s case, the whole cherries were submerged in plastic bags under cold water to slow down the fermentation process for a period of 48 hours.