What is coffee bean rum barrel fermentation? Does the coffee really have the flavor of rum?

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

We also found a good performance in the Colombian approach, this time a rum-treated Castillo Naranja from Fenka-San Jose Manor, Colombia! Many coffee lovers have struggled with the flavor. How come I haven't tasted the flavor you said? Why can't I feel the fragrance of flowers and all kinds of fruits in the legend? In addition to being technically unskilled (such as using the sense of smell behind the nose to grab flavor), another possibility is that not all coffee has a very specific flavor.

If you are in the same situation, then this coffee will not let you down.

This Colombian coffee has a distinct rum flavor, hot to drink has a rich fruit flavor, such as rum-based fresh fruit Punch; if made into ice droplets or cold extract, the wine will feel stronger, even whisky. So, why on earth can there be rum flavor in this coffee?

This is mainly due to its handling method. This raw coffee bean is selected as the third-time preferred Supremo grade Castillo Castillo Naranjal tree species. After peeling, it is 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 to try low-temperature fermentation in Colombian oak barrels with different fermentation time in 2013, and this bean is one of the best in various attempts.

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. "

END

For more professional coffee exchanges, please scan the code and follow Wechat: qiannjie

Please indicate the source of the reprint.