Characteristics of flavor and taste of pressure honey treatment method introduction of anaerobic treatment / anaerobic fermentation method

Grade: SHB

Producing area: Cretika Manor

Variety: Kaduai / Kaddura

Altitude: 1600-1700m

Soil: volcanic soil

Treatment: pressure honey treatment

Harvesting method: manual harvesting

Harvest year: 2016

Baking degree: Nordic shallow baking

Flavor features: various flavors of strawberry, lemon, grape, jackfruit and honey. The acidity is bright and soft, the sweetness is high, and the taste is rich and delicate.

"pressure honey treatment"

Manual harvest of 100% ripe fruit to the treatment plant to remove pulp and implementation of "anaerobic fermentation", the average fermentation time is 24 hours later, it will be sent to the greenhouse for 4 days to remove the pectin layer, and then placed in the drying bed for 18-20 days for the final drying operation. finally, put the coffee in a bucket and seal it.

The four main elements of this approach are:

1. Shading system

The shading system can effectively block out the sun, so that the pulp can produce more sugar, making the final coffee more sweet and beautiful and shiny sour.

2. Stainless steel container

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or ceramic tile containers, which absorb the flavor of coffee beans rather than retain more of the flavor in the pulp of coffee. The flavor of coffee can be made cleaner by using stainless steel containers.

3. Carbon dioxide

The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.

4. Controllable temperature

Finally, these containers of coffee beans are placed in a controlled environment to control more of the factors that replicate the same flavor of coffee beans. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.

Pressure honey treatment is now a very popular anaerobic treatment. Most of them are called anaerobic fermentation or pressure honey treatment. If you translate directly from the production area, it is the treatment of pressure honey. Just like making wine, the removed coffee pulp and pectin coffee beans are fermented in a bucket, and the pressure in the bucket slows down the fermentation rate, so the taste of those cinnamon biscuits is also the product of anaerobic fermentation.