Characteristics of anaerobic fermentation treatment is there any good coffee in anaerobic fermentation treatment?

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According to several data found on the network, they are summarized as follows: what are the characteristics of anaerobic fermentation treatment?

#. Fermentation in a closed environment can reduce the uncontrollable factors of the external environment on the fermentation process.

#. Fermentation for a long time in an oxygen-free environment can increase round flavor and avoid uncomfortable dryness and acetic acid.

#. The coffee beans produced by this anaerobic fermentation process have fuller alcohol thickness, bright wine aroma, low acidity and better sweetness.

The sun-dried coffee beans are treated by anaerobic fermentation from Guji, Ethiopia. Ethiopia has always been a coffee producing area with high CP, among which Guji is recognized as a producing area of quite good quality. 2018 African champions and runners-up are all from Guji (Bucha Abelha Sasha). Today's coffee is particularly treated by anaerobic fermentation.

After the coffee is harvested, it is fermented in an anaerobic environment for a period of time (usually injected with carbon dioxide). The anaerobic fermentation treatment allows the coffee beans to absorb and develop a better flavor, which is somewhat similar to red wine brewing. Different from the common water washing and sun honey treatment, the anaerobic fermentation treatment is still in development and there is no absolute standard.

The aroma of wine is the main tone of this bean, but compared with the previously exposed sun beans, the aroma of this bean is much more introverted (wine and wood remind me of bourbon) and replaced by flower and fruit acid. like a low-alcohol blend.