Anaerobic Honey Coffee Process

Anaerobic (oxygen-free) fermentation of coffee is a new method in which coffee is processed in a fermentation vessel with or without adding yeast in a tightly closed container and is deprived of oxygen. ... After about 18-24 hours, the anaerobic process has caused damage to the slime and a large buildup of CO2 pressure in the tank which forces the flavors from the mucilage to be absorbed into the coffee beans.
Since this is a relatively new process, there isn't much information out there. Farmers experimenting with this process have worked hard to get it right, but don't share their methods. You may be worried that other producers will copy and sell your anaerobic coffee at a low price.