Anaerobic natural aka carbonic maceration (full cherry fermentation)
"About this process: Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank.
The harvested red cherry is taken to closed, airtight tanks and after visual inspection to remove any leaves etc, the cherries are left to ferment for 24 – 30 hours. The Cherry tank is then opened and the cherry is washed lightly in buckets to remove any residual and unwanted matter, as well as any floaters. Then the beans are dried on raised African beds.
