Effect of anaerobic fermentation on Coffee Flavor
In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. In 1945, these estates first planted different varieties, including red, yellow bourbon, Kaddura and iron pickup. Rigoberto was involved in the management of a coffee farm in Panama, and it was the year he was there that the estate won the BOP (Panama's best) championship. After that, Rigoberto returned to the family business with Rosa. This Crown Jewel (Crown Jewel) is the work of the Herrera brothers on this basis.
Rigoberto is a very charming person, enthusiastic and knowledgeable about coffee growers. There are about 30, 000 rose summer coffee trees on Cerro Azul Farm. The anaerobic fermentation method they use in the coffee processing process. Depending on the temperature, the fermentation time may last 19-22 hours, followed by drying in a dryer, and the degree of drying needs to be strictly controlled.
A unique flavor of coffee is its inherent acidity, especially Colombian coffee grown at high altitude, which is more prominent, but this feature is not obvious in Rosa varieties. When coffee is roasted to a certain degree, its floral aroma, fruit acid and other regional flavor will be shown.
Plantation Manor: Luis and Rigoberto Herrera, Cerro Azul farm de Granja la Esperanza
Origin: Caicedonia, Valle del Cauca, Colombia
Altitude: 1800-2000m
Treatment: anaerobic fermentation, fermentation time lasts 19-22 hours, and then dried by dryer
Variety: Rose summer
Comparison of Flavor of Rosa rugosa Water washing treatment
Fresh orange juice, strong floral aroma, very fruit juice.
Red berries, lime, oranges.
Full-bodied, sweet and juicy, with some of the qualities necessary for top coffee
The cleanliness of alpine spring water, natural sweetness and meticulous taste.
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Baking introduction to the flavor and taste characteristics of Rosa koraiensis treated by Colombian Coca anaerobic fermentation
In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. These estates, in 1945, first introduced different varieties.
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Characteristics of flavor and taste of pressure honey treatment method introduction of anaerobic treatment / anaerobic fermentation method
Grade: SHB production area: Cretika Manor varieties: Kaduai / Kaddura altitude: 1600-1700m soil: volcanic soil treatment method: pressure honey treatment harvest method: artificial harvest year: 2016 baking degree: Nordic shallow baking flavor characteristics: strawberry, lemon, grape, jackfruit, honey flavor diverse display. Bright and soft acidity, high sweetness and rich taste
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