4 posts
A field record of structural change, flavor transition, and drying control after anaerobic fermentation of Taiwanese Arabica whole cherries.
Fermentation isn't just about time and microbes—geometry itself is a control variable. Documenting why I flattened a vacuum-sealed bag of anaerobic coffee cherries at 36 hours, and what I observed.
I bought a small drum coffee roaster from China that sits directly on a gas stove. It's motor-driven with adjustable speed, and delivers surprisingly even roasts. This time I blended Brazilian and Guatemalan beans, aiming for something close to Starbucks' medium roast style.
No salt, no sugar, no water — a whole cherry anaerobic fermentation at 18°C room temperature. This isn't about showing off techniques. It's an experiment in restraint and judgment.