Let's start by remembering that fermentation is a chemical reaction that causes a substance to break down into other, simpler substances. This means that fermentation can improve the flavor of a coffee or ruin it. That's why it's important to do it in a very controlled manner.
In the coffee process, fermentation is key after the harvest, and it can occur in two forms: aerobic and anaerobic. The first is "simpler," in which the microorganisms work alone. In the second, the coffee cherries are placed in a tank and covered with water. But the aerobic process is not as simple; it requires greater control and monitoring, as it is more variable depending on time and temperature.
But⦠What characteristics do they add to my coffee?
Anaerobic fermentation creates different flavor profiles from the same coffee. This underwater fermentation tends to enhance acidity and aroma and eliminate astringency. It also adds body and helps to produce sensory notes such as chocolate and caramel, among others. Aerobic fermentation is more uncertain because it depends on external variables. This is why it is said to produce cups with heterogeneous characteristics; in other words, it is a coffee with UNIQUE sensory profiles.
Which one to prefer?
BOTH.
Coffee is a world of experiences, where each cup teaches us and helps us discover new flavors. That's why it's important to understand the processes, but even more importantly, to DRINK A GOOD COFFEE.