Special treatment of Coffee by barrel fermentation in San Jose, Colombia. Introduction to the source of rum flavor

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Fermentation and washing treatment of Colombian Coffee San Jose Rum barrel

Colombia San Jose Washed

-flavor-

Rum, cantaloupe, dark chocolate

Rum 、 Melon 、 Dark Chocolate

Country of origin: Colombia / Colombia

Producing area: Caldas province / Caldas

Manor: San Jose Manor / Finca San Jose

Bean seed: Castillo, Naranjal

Altitude: 1750m

Treatment: rum barrel fermentation, water washing treatment

This Colombian coffee raw bean is selected as the three-time preferred Supremo grade Castillo Castillo Naranjal tree species, which is peeled and fermented in an oak barrel at a low temperature. After fermentation, it is washed and dried on a sun rack.

This method of treatment originated from Finka. Monsalve Botero, the hostess of San Jose Manor, had the idea that one day she was accompanying her husband (working in rum oak barrel production and rum brewing) to fill the rum distillate for fermentation when she suddenly thought that if the coffee beans were fermented in oak barrels, would there be a different flavor? To this end, the hostess Monsalve Botero began in 2013 to try different length of Colombian oak barrels for different fermentation time of wine-making low-temperature fermentation, this bean is one of the best in various attempts.

Brief introduction:

In the trend of boutique coffee in recent years, ─ Finka San Jose (Finca San Jose Estate), a century-old estate in Colombia, has been actively trying to find a breakthrough to take a different path for itself. Monsalve Botero, the hostess of Fenka San Jose Manor, has a husband who specializes in making rum oak barrels and brewing rum. One day she wondered if there would be a more different flavor if the raw coffee beans were fermented in oak barrels. As a result, Monsalve Botero began experimenting with low-temperature fermentation in Colombian oak barrels in 2013 and finally found an ideal way this year to produce fermented beans that are different from those normally washed in oak barrels.

Above.

Personal experience:

At first, when I knew about this bean, there were only samples, dozens of grams of beans already baked in Colombia, I didn't know any manor, I didn't know when to bake, what degree of baking, only beans that had been treated in oak barrels. I don't even know whether the export certificate is available or not (I later learned that the sample at that time had been baked for about two months, and it was baked until the second burst). At that time, I only thought: the aroma of this wine is too strong! It's so distinctive! Although the performance in the latter part was a little empty.

But because the information is so unclear, we can only wait, and expect that the baking technology of the landowner is not good, and the flavor of the beans will be better. After a period of time, I knew the more detailed information about raw beans and the export certificate.

When the bean merchant told me more detailed information about Colombian coffee producing areas, it actually reminded me of teacher Han Huaizong's Facebook post, which mentioned "…"... His practice is that after peeling, the shell beans do not touch the water, and the bucket is sealed to prevent flies from attacking. Purely based on health considerations, fermentation degumming is carried out for two to three days at a low temperature of about 10 degrees Celsius in winter, and then washed. No material was mistakenly hit into low-temperature and low-oxygen fermentation. This is somewhat similar to the carbon dioxide impregnation method won by Australian barista Sasa Sectic in 2015, that is, carbon dioxide produced by sugar fermentation helps anaerobes gain an advantage, and the acid and aroma produced during fermentation are better than those produced by aerobic bacteria. Wang ce, who won the 2017 World Cup for Taiwan, also used the low-temperature and oxygen-free tanning technique of the Salvadoran master. Low-temperature anaerobic fermentation or fermentation to control oxygen content has become a new trend and outstanding study of coffee production in recent years. "

I think this Xing Xu is the same. San Jose Manor may not be the first manor to do so, but he has created another strong flavor.

The first time I got raw beans, the smell I smelled was' milk jujube', more or less wearing a little grape and Chinese wolfberry flavor, but a complete general direction is ripe milk jujube, super sweet kind. And it always smells like that when baking.

Because it is Colombian coffee beans, so in the first pot of roasting, I choose shallow roasting. Although the fruity and fermented aromas are obviously suitable for shallow roasting, I still want to make a little thick. However, after cooking, it was found that its flavor lost a little quickly in the middle and back of the baking. Although after the cultivation of beans, the taste is still quite smooth and delicious, but the vitality of the taste still can not come back. So it was decided immediately that the presentation after that would be mainly shallow baking.

In addition, the performance in cooking is also very special, the same freshly baked beans, the speed of passing water is very fast, and when the exhaust is very exuberant, it will swell to half and suddenly bleed out. For this phenomenon, my guess is: it may be very small oil content, resulting in very small surface tension, will not be able to grasp water, can not grasp the air.

As it happens, not long ago, Dr. Shao Changping Shao's Facebook post (post link) quoted foreign research data about the hydrolysis of lipids, forming acids and alcohols (original links). To explain why ice drop coffee has a wine-like fermented taste after aging.

Therefore, I suspect that at the beginning of the oak barrel fermented beans in San Jose, the lipids in the beans have been hydrolyzed into acids and alcohols, which is why there is such a full and rich wine.

Attached below are two photos of the thick boiling method that I developed for the Melitta flat-bottomed filter cup. The originally inflated powder layer has become a sinkhole-like collapse, which should also be regarded as evidence of the aforementioned opinion.

END