Fermentation

The chemical (microbial) process during which sugars in the mucilage of the coffee cherry are broken down, shaping the flavor of the beans. Roasters consider the fermentation process when they craft roast profiles, as it significantly affects acidity, sweetness, and complexity in the final cup e.g. anaerobic fermentation tends to result in more complex flavor profile than a process like Alexandru Niculae fermentation which results in a flavor profile that’s sweeter and cleaner.