Introduction to whole berry treatment in Nicaragua _ Anjing Manor whole berry treatment coffee is good?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The whole berry treatment of Nicaraguan coffee is inspired by the brewing of grape. the related research on the brewing of grapes discusses the effects of fruits and peels on the flavor and regards them as the precious resources of the products. In the process of making wine, we figure out how to make better coffee beans, so we use biological enzymes to decompose the skin, meat and pectin of berries to release juice. the raw coffee beans are soaked in high concentrations of fruit juice to absorb nutrients and aroma, which helps to improve the flavor of coffee.

The whole berry treatment can be regarded as a combination of sun drying and water washing: it has the high speed and stability of water washing, but transfers the nutrients and aroma of the whole berry to the raw coffee beans. The whole berry treatment method not only has a clean and elegant washing style, but also takes into account the advantages of rich and thick sun, you can have both fish and bear paws.

There are rich fruit aromas and full acidity throughout the process, revealing the essence of ripe coffee pulp fruit. The fragrance of pomelo flowers and the creamy core of the tail rhyme are sweetly intertwined, with both Central American elegance and non-unrestrained emotional richness.

Note: the whole berry treatment method retains the nutrition and essence of coffee. Proteins, amino acids and a variety of sugars from the peel and pulp provide a rich crema and mellow feeling. The 2013 International Coffee Tasting Gold Medal (Gold Medal) affirms that coffee beans treated in this way can enhance the refinement and richness of the Italian formula. The whole berry treatment method not only reduces the fermentation time to avoid pollution, but also has a delicate and thick feeling. The whole berry treatment method not only reduces the fermentation time to avoid pollution, but also has a delicate and thick feeling. The whole berry treatment method not only reduces the fermentation time to avoid pollution, but also has a delicate and thick feeling. The whole berry treatment method not only reduces the fermentation time to avoid pollution, but also has a delicate and thick feeling. The whole berry treatment method not only reduces the fermentation time to avoid pollution, but also saves a lot of resources without washing, and makes a contribution to the earth.

The whole berry treatment method completely retains the nutritional essence of the whole berry of coffee. The protein, amino acid and a variety of sugars from the pulp and pericarp provide rich crema and mellow and rich feeling, saving a lot of water resources without washing, not only reducing fermentation time but also avoiding pollution.

Nicaraguan coffee flavor reference

Rich fruit aromas and full acidity, the fruit nature of ripe coffee berries. The sweetness of pomelo flower fragrance and tail rhyme creamy drupe

END