Anaerobic coffee processing is a unique and meticulous method that begins with harvesting ripe coffee cherries. After selection, these cherries are placed in sealed, oxygen-free tanks, initiating the anaerobic fermentation process. The absence of oxygen encourages specific microbial activity, leading to distinctive flavors. During fermentation, which can last from 18 to 96 hours, the temperature and pressure within the tanks are closely monitored, ensuring optimal conditions. After fermentation, the coffee cherries dried with their mucilage, which is recognized as the natural anaerobic method. Finally, the beans are sun-dried, until they reach the desired moisture content. This innovative process results in complex, fruity, and vibrant coffee profiles, captivating coffee connoisseurs around the globe.