Description of Coffee Flavor and taste by anaerobic fermentation

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Origin: Cauca, Colombia

Baking degree: shallow baking

Treatment method: double anaerobic fermentation method

Manor: Paradise Manor

Altitude: 2000m

Flavor description: fresh strawberries mixed with yogurt are dense and meticulous, with honey, cinnamon and rich floral aroma mixed with mango, fine and mild lactic acid and high cleanliness.

The method of anaerobic fermentation after coffee harvest is placed in an anaerobic environment for a period of time (usually injected with carbon dioxide), so that coffee beans can absorb and develop a better flavor, which is somewhat similar to red wine brewing; different from the common water washing and sun honey treatment, anaerobic fermentation treatment is still in development and there is no absolute standard.

Hand punching equipment and techniques:

Equipment: Tiamo700S + powder sieve, V60-02+HARIO filter paper, Brewista (600cc)

Technique: 22g coffee beans, water temperature 93 ℃, soaking filter paper, steaming for 30s, breaking sailors rinsing 330cc twice

Dry aroma I would describe as raspberry oak barrel wine

Hot drink: anaerobic fermentation treatment tastes like bourbon, whisky, violet grape, slightly sour.

Cool: BlackBerry floral citrus acid