At Shavi Coffee Roasters, we believe coffee is more than just a drink—it’s an experience. The journey of coffee from farm to cup is full of fascinating processes, and today, we’re exploring 5 fermentation methods that bring out unique and exciting flavors.
From Thermal shock to our new arrival, the Indonesia Kerinci Barokah Bersama Anaerobic Honey Filter, each method showcases the art and science of coffee production.
1. Thermal shock fermentation
This bold technique involves subjecting coffee beans to rapid temperature changes during fermentation. By alternating between hot and cold environments, farmers unlock intense flavors.
source : Fantine.io
What’s in the cup?
- Enhanced complexity.
- Juicy fruit notes.
- A cup that’s bold and dynamic, with a distinctive character.
For example, we had an incredible micro lot of Colombia Lychee by Diego Bermudez, which our guests raved about! It was truly a remarkable coffee and we sold out extremely fast. Make sure you stay tuned for updates on upcoming Thermal Shock options in our cafes.
2. Anaerobic fermentation
In this method, coffee beans ferment in sealed tanks without oxygen. The controlled environment fosters unique microbial activity, leading to deep, intricate flavors.
source : specialtycoffee.stonex.com
What to expect?
- Rich, syrupy body.
- Nuanced sweetness.
- Layers of complexity with every sip.
Perfect for those who love complexity in their coffee. Want to try some? Check out our Ethiopia to explore bold and adventurous flavors!
3. Washed yeast fermentation
This process is a marriage of tradition and innovation. Selected yeast strains are added to washed coffee fermentation, interacting with the natural sugars in coffee to create something special.
source : sucafina.com
What’s in the cup?
- Bright, clean clarity.
- Enhanced fruit-forward flavors.
Ideal for those who enjoy crisp, vibrant coffees with a refreshing profile. Try these fruity flavors in our brew bar or you can make it yourself at home with our Burundi beans!
4. Honey Processing
The term “honey” here refers to the sticky mucilage left on the coffee beans during drying—not actual honey. By leaving part of the mucilage intact, this method creates a sweet and balanced cup.
source : perfectdailygrind.com
Why is it loved?
- Silky, smooth body.
- Sweetness balanced with acidity.
- Notes of caramel, chocolate, and ripe fruits.
A favorite among coffee lovers who enjoy indulgent yet approachable flavors.
5. Anaerobic honey fermentation
Now, let’s talk about our newest arrival—Indonesia Kerinci Barokah Bersama Anaerobic Honey Filter, now available at all Shavi Coffee Roasters cafes.
This method combines the best of both worlds:
- Anaerobic Fermentation: Coffee cherries ferment in oxygen-free tanks, creating rich and syrupy flavors.
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Honey Fermentation: The sticky mucilage adds sweetness and depth.
What’s in the cup?
- Layered flavors with caramelized sweetness.
- Syrupy body and rich fruitiness.
- A perfectly balanced, unforgettable coffee.
Ready to taste it? Visit us in-store or check our shop page to experience the magic of Indonesia Kerinci for yourself.
WHY FERMENTATION MATTERS?
Each fermentation method is a small science experiment that transforms coffee’s natural flavors. These processes don’t just enhance the beans—they bring personality and life to your cup.
Whether you prefer bold acidity, vibrant clarity, or syrupy sweetness, fermentation is where the magic begins.