Our favorite everyday booster originates from a group of coffee cherries. The way they were planted, picked, and processed resulted in a particular taste at the tip of our tongue. While there are various ways to process coffee cherries, this post will focus only on natural anaerobic and natural classic fermentation. Although both methods do change the sweetness, body, and acidity of coffee cherries, they are different in nature; such difference resulting in different outcomes.
What is natural classic fermentation?

We at Tuang Coffee are committed to continuously improve the quality of our coffee cherries in order to provide our local coffee farmers even better access to the specialty coffee market. With this in mind, we prefer natural anaerobic fermentation to natural classic fermentation, because it enables us to make the most out of coffee and add aromatically unique characteristics to the coffee itself. If you are up to trying out a layered and complex taste of specialty coffee, our anaerobically processed coffee beans may be the perfect choice for you.
However, this does not mean that we do not implement natural classic fermentation. As a matter of fact, natural classic fermentation is our preferred method for non-specialty coffee. That way, those who are probably not up to trying intense flavor notes (yet!) can still opt for our range of naturally processed coffee beans.
There is always a story behind every cup of coffee as the transformation from a group of coffee cherries to a cup of coffee itself is lengthy where some could even take up to a few years. What happens during the process is also a mixture of nature’s magic and science. All in all, the whole process makes drinking coffee more of a personal multi-sensory experience rather than just a daily habit and we are more than happy to be your company in this journey, whatever your preference in coffee is.