The Process : In general, anaerobic means oxygen-free. This is usually achieved by placing the coffee into hermetically-sealed environment during the fermentation stage. Aside from yielding new, unexpected flavours, the anaerobic process provides a high level of control of the sugars, temperature, pressure, pH and time.
This coffee underwent 36 hours of dry anaerobic fermentation under 20 degrees celsius. It is then followed by sun drying on raised beds for 15 days. (-Sourced from Apartment-)