Processing method · 04
Anaerobic process
Anaerobic (oxygen-free) fermentation is one of Bursa’s most innovative processing methods.
Whole cherries or depulped beans are sealed in airtight tanks or bags for 48 to 120 hours, allowing controlled microbial activity to create distinctive and complex flavours. Bursa’s high elevation and carefully managed environment develop coffees with remarkable depth and character.
These experimental lots are highly sought after by progressive roasters — especially for competition coffees and signature blends — thanks to their bold and surprising flavour profiles.
Tasting notes
- Mango
- Passion fruit
- Pineapple
- Black tea
- Rum
- Dark chocolate
The process
- 01SealWhole or depulped coffee sealed in airtight tanks.
- 02Ferment48–120 hours of controlled, oxygen-free fermentation.
- 03DrySlow-dried to lock in the developed profile.
- Fermentation48–120 hrs, sealed
- Best forCompetition, signature blends