特殊處理 Special Process

除了傳統處理法之外，近年來處理廠也開始發展更多特殊處理方式，例如厭氧發酵、二氧化碳浸漬等。這類處理通常會將咖啡果實置入密封槽中，並透過控制氧氣或注入二氧化碳，讓咖啡果實在低氧或無氧環境中進行發酵。發酵完成後，再依照設定的風味方向接續進行水洗、日曬或其他乾燥處理。

常見的例子包含「二氧化碳浸漬水洗」、「厭氧日曬」等。這類新式處理法通常能帶來更鮮明的果香、較高的風味辨識度，部分咖啡也會呈現酒香、發酵感或熱帶水果般的特殊香氣。

In addition to traditional processing methods, producers have been exploring more experimental techniques in recent years, such as anaerobic fermentation and carbonic maceration.

In these processes, whole coffee cherries are usually placed in sealed tanks, where oxygen levels are carefully controlled or carbon dioxide is introduced. This allows the cherries to ferment in a low-oxygen or oxygen-free environment. After fermentation, the coffee is then processed further according to the intended flavor profile, such as being washed, naturally dried, or dried using other methods.

Common examples include carbonic maceration washed coffees and anaerobic natural coffees. These modern processing methods often create more pronounced fruit aromas and distinctive flavor profiles, with some coffees showing wine-like notes, fermented complexity, or tropical fruit characteristics.