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The Difference Between Natural and Washed Coffee, 72 hour "Anaerobic" Process Coffee

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