Characteristics of anaerobic fermentation treatment of Colombian Coffee by Columbia La Palma y El Tucan

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The processing plant "The wet mill La Palma y El Tucan" works closely with dozens of nearby small farmers (which may also explain why it is always mixed) and provides good monetary returns, as well as non-financial benefits (including agronomic technical support and quality control methods) La Palma y El Tucan ensures a good source of coffee cherries. Then the innovative lactic fermentation was used to process the coffee. This method uses an anaerobic environment (anaerobic methods) to screen out a higher proportion of lactic acid bacteria, which produces lactic acid when mucus mucilage is fermented by these colonies, leading to stronger, sweeter, chocolate, creamy smoothness, wine acidity and velvety body final flavor. I remember seeing a lot of discussions about this technique in the past 15 years, but now it seems that people's interest has shifted to other directions. )

Coffee information

Name: Do ñ a Consuela Arias, Gudinamaca, Colombia

Farmer: Do ñ a Consuelo Arias

Farm: Finca Brasilia

Village: Zipcaon

Altitude: 1600 m above sea level

Variety: Castillo

Processing method: mixed

-50 hours of anaerobic fermentation

Aerobic fermentation in 31-hour box

81 hours total fermentation

Aaron Note: honey flower, obvious fermentation, chocolate, thick, with the characteristics of sun mixed honey treatment.

The texture of chocolate is obvious. Coffee looks like chewed chocolate in the mouth. )