Follows sealed anaerobic fermentation with a deliberately long drying period on beds, as in Elida Estate's slow-dry lots.
Anaerobic slow-dry pairs sealed-tank anaerobic fermentation with a drying phase deliberately stretched beyond normal. In the example described by Klatch, Elida Estate in Panama ferments pulped parchment for 120 hours in an airtight tank and then dries it for about five weeks on beds. The resulting coffees are reported as intensely fruit-forward, though the process has no fixed standard.
How it worksAfter fermentation in sealed, airtight tanks, the coffee is dried more slowly and for longer than usual. In Klatch's description of Elida Estate's process, pulped parchment with mucilage ferments 120 hours in a sealed tank, then dries for about five weeks on beds.
Step by step
- 01
Pulp the cherry and seal the parchment with its mucilage in an airtight tank.
- 02
Ferment for an extended time (120 hours in Klatch's example).
- 03
Dry on beds over a long period (about five weeks in the example).
Timing · About 120 hours of tank fermentation followed by roughly five weeks of drying in one documented example.
History
Klatch presents Panama's Elida Estate Geisha as its reference example of the process.
Our notes on Anaerobic Slow-Dry are still being checked against their sources, so for now this page shows only the facts we can stand behind.
A variant of
At the same stage
Sources · 1 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-09-30. Some details here are less settled than others.
- Anaerobic Slow Dry Process · Klatch Coffee