Introduction of low temperature fermented Coffee made from washed Oak barrels in Fenka San Jose Manor, Colombia

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San Jose Manor (Finca San Jose Estate), a long-standing estate in Caldas Caldas province in central Colombia, has been trying to find its own way in the wave of boutique coffee in recent years. In addition to the coffee garden, the male owner of the San Jose estate also has the work of making lime oak barrels and making lime wine. One day, when the hostess Monsalve Botero was helping to fill the distillate to prepare for fermentation, she suddenly wondered whether the raw coffee beans could produce a different flavor if they were fermented in oak barrels. So in 2013, Monsalve Botero began to try low-temperature fermentation with Colombian oak barrels of different age for different fermentation times, and finally found the flavor thought of in this year's batch, making a delicate washing that is different from the general traditional washing. Fermented beans in oak barrels.

Flavor description: whisky, lime aroma, some cherry acid value, drupe and wine-scented chocolate, very alcoholic feeling, very special experience.

It is different from the exquisite washing of traditional washing. Aged Colombian oak barrels are fermented at a low temperature to produce oak barrel fermented beans.

* Colombian Finka. San Jose Manor is delicately washed.

Oak barrel fermentation-aged Colombian oak low temperature fermentation / 1000 [shallow baking]

Finka. Manor San Jose:

-Caldas province

-about 1750 m above sea level

-the planting variety is Castillo Naranjal

Exquisite washing. Oak barrel fermentation flavor description:

-whiskey, lime.

-cantaloupe, cherry, black plum

-drupes, alcoholic chocolate

Basic information:

Country: Colombia

Producing area: Caldas province

Varieties: Castillo, Naranjal

Altitude: 1750 m

Manor: Finka. San Jose Manor

Flavor description:

Aroma: similar to the rum club with sweet sugarcane herbs, caramel, toffee and some micro-fruit aromas.

Palate: sugarcane herbal aromas and sweetness at the front, full toffee and caramel in the middle, and citrus in the end.

Sweet aromas of fruit, wood, almonds, toffee and candied fruit.

When it comes to wine, it is very similar to the flavor of zacapa 23's aged rum, which, due to its aging in the solera system, is rum but has the flavor of Sherry barrel whisky.

Personal experience:

At first, when I knew about this bean, there were only samples, dozens of grams of beans already baked in Colombia, I didn't know any manor, I didn't know when to bake, what degree of baking, only beans that had been treated in oak barrels. I don't even know whether the export certificate is available or not (I later learned that the sample at that time had been baked for about two months, and it was baked until the second burst). At that time, I only thought: the aroma of this wine is too strong! It's so distinctive! Although the performance in the latter part was a little empty.

But because the information is so unclear, we can only wait, and expect that the baking technology of the landowner is not good, and the flavor of the beans will be better. After a period of time, I knew the more detailed information about raw beans and the export certificate.

When the bean merchant told me more detailed information about the producing areas, it actually reminded me of the mention of "…" in teacher Han Huaizong's Facebook post. His practice is that after peeling, the shell beans do not touch the water, and the bucket is sealed to prevent flies from attacking. Purely based on health considerations, fermentation degumming is carried out for two to three days at a low temperature of about 10 degrees Celsius in winter, and then washed. No material was mistakenly hit into low-temperature and low-oxygen fermentation. This is somewhat similar to the carbon dioxide impregnation method won by Australian barista Sasa Sectic in 2015, that is, carbon dioxide produced by sugar fermentation helps anaerobes gain an advantage, and the acid and aroma produced during fermentation are better than those produced by aerobic bacteria. Wang ce, who won the 2017 World Cup for Taiwan, also used the low-temperature and oxygen-free tanning technique of the Salvadoran master. Low-temperature anaerobic fermentation or fermentation to control oxygen content has become a new trend and outstanding study of coffee production in recent years. "

I think this Xing Xu is the same. San Jose Manor may not be the first manor to do so, but he has created another strong flavor. The first time I got raw beans, the smell I smelled was' milk jujube', more or less wearing a little grape and Chinese wolfberry flavor, but a complete general direction is ripe milk jujube, super sweet kind. And it always smells like that when baking.

Because it is Colombia, in the first pot of baking, I choose shallow baking. Although the fruity and fermented aromas are obviously suitable for shallow baking, I still want to make a little thickness. However, after cooking, it was found that its flavor lost a little quickly in the middle and back of the baking. Although after the cultivation of beans, the taste is still quite smooth and delicious, but the vitality of the taste still can not come back. So it was decided immediately that the presentation after that would be mainly shallow baking. In addition, the performance in cooking is also very special, the same freshly baked beans, the speed of passing water is very fast, and when the exhaust is very exuberant, it will swell to half and suddenly bleed out. For this phenomenon, my guess is: it may be very small oil content, resulting in very small surface tension, will not be able to grasp water, can not grasp the air.

As it happens, not long ago, Dr. Shao Changping Shao's Facebook post quoted foreign research data about the hydrolysis of lipids to form acids and alcohols, which is used to explain why ice drop coffee has a wine-like fermented taste after aging.

Therefore, I suspect that at the beginning of the oak barrel fermented beans in San Jose, the lipids in the beans have been hydrolyzed into acids and alcohols, which is why there is such a full and rich wine.