Raw Coffee Bean treatment-the fermentation effect of washing treatment and its effect on Coffee Flavor

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Fermentation (Fermentation) is one of the important links in washing treatment. Relative to the sun treatment, the harvested coffee cherries are dried directly together with the pulp and mucus layer. after the peel and pulp are removed, the coffee seeds with mucus are biologically fermented in a natural or artificial way. According to the difference between fermentation method and environment, it can be divided into wet fermentation, dry fermentation, in-bag fermentation and non-fermentation.

Wet fermentation (Wet Fermentation) is the most traditional and common fermentation process. When the peeled coffee seeds are soaked in a large water-filled tank, microbes in the water and air will decompose the organic matter in the mucus layer. During wet fermentation, coffee seeds need to be soaked in flowing water and stirred from time to time to avoid rancidity caused by uneven fermentation.

According to the climatic conditions at that time, the fermentation time usually takes 12-72 hours. The higher the temperature, the shorter the fermentation time. When the fermentation is completed, farmers will rub the coffee seeds with their hands to judge whether the fermentation is complete or not. When the coffee beans rub against each other and the surface is no longer sticky, it means the fermentation is complete.

The length of fermentation time is closely related to the flavor of the final coffee. Longer fermentation time increases the formation of organic acids such as acetic acid, citric acid and malic acid, which in turn improves acidity performance. The wet-leavened coffee beans have a clean texture and show bright acidity and natural rejuvenation after washing.

A selection of trips from Naijira Manor, 12 hours of wet-leavened Tanzanian coffee. In the refreshing acidity of cranberries, it combines the aromas of roasted almonds and the creamy sweetness of hazelnuts.

The first phase of a good flavor is so precious that we will continue to introduce the secrets of other leavens treated with water and full cup flavor in the future.

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