Uploaded July 2023 | Updated September 2026, 2 days ago
What's the difference between a Natural and a Washed coffee? What makes coffee anaerobic? How is an Anaerobic Washed different from a regular standard Washed coffee?
During January through March 2021 I lived on a coffee farm in Kona, Hawai'i. Most of my job involved working with the baby plants in the nursery, but I also got to witness the tail end of harvest and learn about coffee processing firsthand.
I made this video to show the answers to the coffee questions above for anyone who hasn't had the opportunity to see it in person.
This video shows the process for:
0:44 Natural coffee with extended 72 hour "Anaerobic" Fermentation
6:37 Washed coffee with extended 72 hour "Anaerobic" Fermentation
8:55 Standard Washed coffee (no extended fermentation)
*NOTE: I often use "coffee beans" and "coffee cherries" interchangeably in this video. Excuse the semantic mistake - you know what I mean. Also FYI, it was the tail end of harvest so the lots are very small and the picking wasn't the most rigorous (ie: some of the cherries we processed were less-than-perfectly-ripe).
Questions, reflections, reactions?
Comment below to let me know what you think!
Video shot and edited at Kona Farm Direct, February 2021
What's the difference between a Natural and a Washed coffee? What makes coffee anaerobic? How is an Anaerobic Washed different from a regular standard Washed coffee?
During January through March 2021 I lived on a coffee farm in Kona, Hawai'i. Most of my job involved working with the baby plants in the nursery, but I also got to witness the tail end of harvest and learn about coffee processing firsthand.
I made this video to show the answers to the coffee questions above for anyone who hasn't had the opportunity to see it in person.
This video shows the process for:
0:44 Natural coffee with extended 72 hour "Anaerobic" Fermentation
6:37 Washed coffee with extended 72 hour "Anaerobic" Fermentation
8:55 Standard Washed coffee (no extended fermentation)
*NOTE: I often use "coffee beans" and "coffee cherries" interchangeably in this video. Excuse the semantic mistake - you know what I mean. Also FYI, it was the tail end of harvest so the lots are very small and the picking wasn't the most rigorous (ie: some of the cherries we processed were less-than-perfectly-ripe).
Questions, reflections, reactions?
Comment below to let me know what you think!
Video shot and edited at Kona Farm Direct, February 2021



![Rito Roastery Tour (by Origin Coffee Lab, Peru)
Pepe and Mariagracia run Origin Coffee Lab, an exporting company that supports producers Jaén, in the Cajamarca region in northern Peru. Their new enterprise is Rito, a coffee roastery based in Lima. Theyre part of a restaurant group called Colectivo Gastro (Gastronomy Collective) bringing high quality food (and coffee) to the people of Peru. Join us as we tour their newly installed roastery, and journey around the neighborhood to their sister restaurants (Mérito, Clon, and DEMO).
00:23 [ES] Rito roastery (Probat)
04:48 [ES] Green storage
05:53 [ES] Future lab, patio, and plans
11:05 [EN] Gastronomy in Lima (Juan Luis Martínez, Head Chef, Mérito)
14:09 [EN] DEMO bakery & coffee shop
14:26 [ES] Tasting pre-ground coffee test at Mérito
19:22 [ES] Asking Juan Luis Martínez, Why is it important to have good coffee in a fine dining restaurant?
Thanks for watching! Please like and subscribe for more coffee and coffee roasting content. It really helps me grow this channel.
Cheers, and happy roasting! Rito Roastery Tour (by Origin Coffee Lab, Peru)](https://i.ytimg.com/vi/B8SdSbx1QjI/mqdefault.jpg)






