Description of the characteristic brewing method and flavor of coffee planting and treatment in Acacia manor in Costa Rica

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

Acacia Manor in Costa Rica | anaerobic fermentation treatment (Costa Rica Tarrazu San Francisco Farm Juanachute Anaerobic Fermentation)

National Costa Rica (Costa Rica)

Tarazhu (Tarrazu) in producing area

Processing Plant Juanachudi Microprocessing Plant (Juanachute)

Producer Luis Anastasio Castro Vargas and Family

Acacia Manor in Costa Rica

Treatment anaerobic fermentation treatment (Anaerobic Fermentation)

Varieties Catuai, Kaddura, Typica, Mokka, SL28, Villa Sarch í, bourbon

1900 meters above sea level

Introduction to Costa Rican Acacia Manor:

Dry aroma is cinnamon, apple and roasted nut aroma, sipping with dry aroma, with cinnamon apple flavor as the main tone, accompanied by plum, maple syrup and a hint of spice, the acid value is gentle and soft

Malic acid, sweet and balanced.

Introduction to anaerobic fermentation treatment of Acacia Manor in Costa Rica

The same type of coffee beans are washed and treated in the sun. Usually, washed beans show obvious acidity. There is no other reason. After removing the peel and most of the pulp through the pulp screening machine, the next step is to move into a large tank and use bacteria in the air to decompose the residual pectin on the shell beans. The decomposition process will produce acidic substances such as malic acid, citric acid, acetic acid, lactic acid and propionic acid, which can effectively increase the flavor of coffee beans.

With the help of oxygen in the air, the time required for fermentation in the flume is not long, usually 1-3 days; the longer the fermentation, the more sour. In recent years, some people have had a whim and went on to experiment. When the process of washing fermentation was placed in a hypoxic environment, it was found that it could effectively reduce the action of bacteria and the speed of fermentation & the concentration of "by-products" of various acidic substances.

Compared with the traditional washing method, the sweetness of coffee beans treated by anaerobic fermentation is more prominent, and the special aroma and flavor is very different from that of washing. It can be predicted that similar anaerobic fermentation techniques will improve in the near future, which is worth looking forward to.