Characteristics of anaerobic fermentation in Coffee Bean processing Plant of Acacia Manor in Costa Rica

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1900 m anaerobic fermentation treatment of extended Acacia Manor in Costa Rica

What is meant by the "anaerobic fermentation treatment" of the extended Acacia Manor in Costa Rica?

Manual harvest of 100% ripe fruit to the treatment plant to remove pulp and implementation of "anaerobic fermentation", the average fermentation time is 24 hours later, it will be sent to the greenhouse for 4 days to remove the pectin layer, and then placed in the African bed for 18-20 days for the final drying operation. finally, put the coffee in a bucket and seal it.

The four elements of the extended Acacia Manor in Costa Rica-

1. Shade system

The shade system can effectively block out the sun, so that the pulp can produce more sugar, thus making the final coffee more sweet and wonderful and shiny sour.

2. Stainless steel container

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or ceramic tile containers, which absorb the flavor of coffee beans rather than retain more of the flavor in the pulp of coffee. The flavor of coffee can be made cleaner by using stainless steel containers.

3. Carbon dioxide

The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.

4. Controllable temperature

Finally, these containers of coffee beans are placed in a controlled environment to control more of the factors that replicate the same flavor of coffee beans. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.

The method of anaerobic fermentation is the same as making wine, putting the removed coffee pulp and pectin coffee beans into a bucket to ferment, and the pressure in the bucket slows down the fermentation rate, so the taste of those cinnamon biscuits is also the product of anaerobic fermentation.

Summary of coffee bean flavor in Costa Rica Sauvignon Blanc Manor: toast, nutty and jujube aromas, baked nuts, a touch of apple, syrup taste, spices, cinnamon apple sweetness, clean and balanced.