Anaerobic fermentation is a step in coffee processing that is gaining recognition amongst producers and consumers alike for the unique flavor profiles and value it can generate. However, there are a few things to note about the term “anaerobic” in the coffee context. In this video, shot at La Chumeca in Tarrazu, Costa Rica, we follow Martin Ureña and his son Emilio through the making of their delicious anaerobic natural coffees. The video shows how this type of fermentation is done in the La Chumeca, Costa Rica case and we discuss ways to most accurately think about - and talk about - anaerobic fermentation. Learn more about this and other processing methods at http://cafeimports.com/education, or visit and subscribe to the Cafe Imports Youtube channel for more videos.

Video by Victor Pagán, script by Dr. Taya Brown, narration by Caroline Johnson