What is the difference between pressure honey treatment and anaerobic fermentation? Introduction to the post-processing of coffee

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In terms of post-treatment, in recent years, in addition to the traditional water washing treatment, sun treatment, Indonesia's unique wet peeling treatment, and the honey treatment led by Costa Rica, several new or experimental treatment methods are also developing rapidly. Among them, the 'anaerobic fermentation treatment method Anaerobic Fermentation', which imitates red wine brewing, has attracted special attention. We won the 2015WBC title from Sasa Sestic from Australia in 2015 with a coffee bean that simulates "red wine treatment". Five of the top six contestants in the 2018 WBC competition (except the Dutch) unanimously chose the coffee bean of 'anaerobic fermentation treatment Anaerobic Fermentation' to compete, and it is not difficult to see its strong posture.

100% ripe fruit is collected manually for 'anaerobic fermentation treatment', and the average fermentation time is about 24 hours! At this time, there are four major elements of the treatment.

1, shade system shade can effectively block the sun, so that the pulp can produce more sugar, making the final coffee has more sweetness and wonderful acid value.

2. Stainless steel container (this is the most important)

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or other containers, because these traditional containers absorb the flavor of coffee beans and do not retain more coffee flavor in the pulp of coffee. Stainless steel containers can make the flavor of coffee cleaner.

3. The coffee beans put carbon dioxide in the stainless steel container will be sealed and pressurized with carbon dioxide in the barrel so that there is no air in the container, which ensures that the flavor and aroma of all coffee are retained in the coffee. The original flavor of coffee is more obvious.

4. Controllable temperature these coffee beans are all in a temperature-controlled environment, so that the coffee beans have the same flavor, while the traditional treatment method can keep the same flavor of the beans each time.

[pressure honey treatment] is now often referred to as anaerobic treatment or anaerobic fermentation!

Pressure honey treatment is the same as making red wine, the removed coffee pulp and pectin coffee beans are fermented in a stainless steel bucket, and the fermentation rate becomes very slow under high pressure, so that the coffee has more sweetness and wonderful acid value! This is the ultimate goal!

If not handled properly, fermentation is likely to be a disaster for coffee processors, but if used properly, fermentation can bring delicious and distinctive coffee that consumers love.

After all, the fermentation process is inevitable. All that needs to be done is a choice-limitation, or reinforcement.

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