Anaerobic fermentation is a process gaining popularity in the coffee industry where coffee is fermented in a low-oxygen environment for a certain period of time. The coffee is loaded into a sealed container which creates a low-oxygen environment and allows certain microbial species to thrive and contribute to the flavor profile of the coffee. However, it’s important to note that the term “anaerobic” only refers to one step in the coffee’s processing and does not give the complete picture of the coffee’s post-harvest treatment. Different farms and countries have varying methods of anaerobic fermentation, and the process could include additional steps such as koji fermentation or being fermented again in an open-air tank. It’s more accurate to use terms like “an anaerobic step for X duration of time” or “fermented in an anaerobic environment for X period of time.”