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