Anaerobic processing takes advantages of fermentation, which means fermenting the outher skin and the pulp. Thanks to this the coffee gets really unique taste profile. Fermentation takes place in hermetic closed containers and the process is really simple. The pulp starts to ferment and the yeasts consumes left oxygen in the container and this creates the anaerobic environment. In this anaerobic environment the coffee is left for several day, depending on the process and required taste profile. After this is the coffee sun dried and then de-pulped.