Panama Hartman Coffee Red Wine Treatment What is the treatment method for coffee beans?

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After the coffee has been planted and harvested, the next step is the 'treatment'. In the past, most of them were still sun-washed and washed with water, but then the 'honey treatment' became popular, and according to the retention ratio of the pulp, it was divided into black honey, red honey, yellow honey, and white honey, each with different flavors.

The 'wine flavor sun treatment' with longer fermentation time is close to the sun flavor, and the 'wine honey treatment' with the addition of red wine enzymes is close to the honey treatment flavor.

The treatment of red wine has once become a hot discussion in the industry. In the process of coffee fruit to raw coffee bean treatment, there will be more or less "fermentation", whether it is washing treatment, honey treatment, or sun treatment will undergo this chemical change process. Different substances involved in fermentation (coffee peel, coffee pulp, coffee pectin, bacteria species, bacteria distribution), different fermentation environment (water and water, oxygen and oxygen, PH environment, etc.), different drying process (container material, natural sun, drying device, turning times, etc.), resulting in different post-treatment flavor and taste.

So the question is, what is meant by 'anaerobic fermentation treatment'?

100% ripe fruit is collected manually for 'anaerobic fermentation', and the average fermentation time is about 24 hours! At this time, there are four main elements of the method:

1, shade system shade can effectively block the sun, so that the pulp can produce more sugar, making the final coffee has more sweetness and wonderful acid value.

2. Stainless steel container (this is the most important)

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or other containers, because these traditional containers absorb the flavor of coffee beans and do not retain more coffee flavor in the pulp of coffee. Stainless steel containers can make the flavor of coffee cleaner.

3. The coffee beans put carbon dioxide in the stainless steel container will be sealed and pressurized with carbon dioxide in the barrel so that there is no air in the container, which ensures that the flavor and aroma of all coffee are retained in the coffee. The original flavor of coffee is more obvious.

4. Controllable temperature these coffee beans are all in a temperature-controlled environment, so that the coffee beans have the same flavor, while the traditional treatment method can keep the same flavor of the beans each time.

Panamanian Hartman of the front street coffee is treated in this way. Red wine treatment makes this bean with a strong flavor of fermented wine, which is amazing!

The recommended parameters of the front street hand flush:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: grapefruit, low acid, strong fermented wine