The anaerobic process can be done with washed, honeys and naturals. The same protocols are laid out from picking through floating, though once the coffee is ready to be fermented, it is placed into barrels with a one-way valve on top or a tube is attached to the lid and the other side is submerged inside a bottle of water. The one end of the tube is submerged in water to trap air from entering inside the barrel, yet still allowing air to escape from inside of barrel. As the coffee begins to ferment, CO2 and other gasses begin to release from the interaction between sugars and yeast and the lesser dense existing air within the tank gets pushed out. CO2 fully encompasses the coffee during anaerobic fermentation, slowing cellular respiration and allowing fermentation periods to be extended; increasing precursors within the bean which can later be accessed in the roasting process. Semi-Anaerobic and Anaerobic post-harvest processing can assist an incomplete coffee in gaining attributes, helping it achieve a greater cupping score.