ARABICA OZONIC ANAEROB NATURAL
Arabica Ozonic Anaerobic Natural is an experimental coffee processing method in which Arabica coffee cherries are sterilized using ozone gas 03 to eliminate wild microbes before being fermented in an airtight (anaerobic) tank for approximately 84 hours. The process is then completed by drying the whole cherries (natural process) at a controlled temperature of around 32°C, resulting in an intensely sweet tropical fruit flavor profile with an exceptionally clean clarity compared to conventional natural processing methods.
description :
Arabica Ozonic Anaerobic Natural is an experimental post-harvest coffee processing method. The process begins with the Ozonite stage, where carefully selected coffee cherries are exposed to ozone gas
(O3) to sterilize the skin surface from wild bacteria and fungi. This initial sterilization is crucial, as it ensures that the subsequent fermentation stage is driven only by desired microbes, resulting in a very clean flavor profile free from excessive or defective fermentation notes.
After sterilization, the whole coffee cherries are placed in an airtight tank to undergo an anaerobic phase for approximately 84 hours. Under oxygen-free conditions, the natural pressure that builds inside the tank forces sugars and aromatic compounds from the fruit pulp to deeply infuse into the coffee beans. This process creates a highly intense and complex fruity profile, which is characteristic of modern experimental coffees highly sought after by specialty coffee enthusiasts.
The final stage is Natural drying, where the cherries are dried whole with their skins intact to preserve a rich sweetness. Mantesa Coffee typically uses a mechanical dryer with a carefully controlled temperature of around 32°C to maintain enzymatic stability and prevent flavor inconsistencies caused by unpredictable weather. The result is a coffee with exceptionally clean clarity, high sweetness, and a very pronounced tropical fruit aroma.
Technical Specification :
- Product Name: Arabica Ozonic Anaerobic Natural Coffee
Origin: Bengkulu – Indonesia
Process Method: Ozonic – Anaerobic – Natural
Form: Green Bean
Physical Characteristics:
Bean Size: Screen 16–18
Color: Bluish-Green
Moisture Content: ±12%
Defect Rate: 3–5%
Odor: Fresh, fruity, free from foreign smell
Quality Parameters:
Ozone-sterilized cherries (O₃) to eliminate wild microbes
Controlled anaerobic fermentation (~84 hours)
Clean and consistent experimental profile
Well-dried using mechanical dryer (±32°C)
Free from mold, pests, and contamination
Cupping Profile (Typical):
Aroma: Intense tropical fruits
Flavor: Mango, pineapple, fermented fruit notes
Acidity: Bright and complex
Body: Medium to full
Aftertaste: Long, clean, and fruity
Packaging:
Standard 1 kg bags
Inner liner (optional)
Storage Condition:
Store in a clean, dry, and well-ventilated area
Avoid direct sunlight and high humidity