Double Fermentation
Double Fermentation uses two distinct fermentation stages to layer flavor complexity, an advanced method for pursuing ultimate flavor expression.
What is Double Fermentation?
Double fermentation puts coffee through two separate fermentation stages under different conditions. Each stage can vary in environment (aerobic/anaerobic), temperature, duration, or medium (water, juice, spirits), creating layered flavor complexity that a single fermentation cannot achieve.
Common Combinations
Aerobic + Anaerobic
- Stage 1: pulped aerobic fermentation for 24–48 hours
- Stage 2: sealed anaerobic fermentation for 48–96 hours
Anaerobic + Lactic
- Stage 1: whole-cherry anaerobic fermentation
- Stage 2: depulped beans inoculated with lactobacillus for lactic fermentation
Fermentation + Barrel Aging
- Stage 1: anaerobic or aerobic fermentation
- Stage 2: transfer to whiskey or rum barrels for aging
Flavor Profile
- Multi-layered complexity: different flavor dimensions unfold with each sip
- Deep sweetness: layered syrup, honey, and dark sugar notes
- Fruit and fermentation intertwined: fresh fruit and preserved-fruit character coexist
- Boozy and spice notes: rich fermentation-derived aromatics
- Extremely long finish: flavors continue to evolve in the mouth
Representative Origins
- Colombia
- Ethiopia
- Panama
- Costa Rica