While “anoxic pillow” sounds like a targeted ad that I get on instagram now that I’m in my 30s with back problems, it’s actually a brilliant way of simplifying advanced processing for coffee. Typically, creating an oxygen-free environment for fermentation to occur that also regulates temperature involves a lot of brewing-type equipment– stainless steel vats, pressure and heat regulators and the like, all of which cost good money. To lower the barrier of entry, along comes the ‘anoxic pillow’ method, brilliant in its simplicity. The cherries fill a container, then a sheet is placed over the top large enough to cover it in its entirety, and pour water on top. That’s it. The weight of the water pushes the oxygen out and seals the sheet across the top, not allowing any fresh oxygen in. As the fermentation begins and the temperature rises, the water acts as a heat transfer, automatically cooling it down. No fancy tech, just the fundamentals of fermentation.
Tastes like: Mango, Melon and Cacao Nibs.
