Description of Coffee Flavor by anaerobic fermentation in Muya Manor, Caldas, Colombia

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Production area

Located in Caldas, Colombia, at an average height of 1,500 to 1,600 meters, the owner, Mauricio, is in his third generation, trying to improve the production model of the estate and transform it from commercial to boutique. Learn how to harvest and sort coffee fruits efficiently, improve green bean handling and manufacturing processes, and optimize the flavor of each fruit. Mauricio's careful management and transformation, active learning of harvesting and post-processing, careful care of every detail of coffee production, and a head into the field of special processing methods, although still in the experimental stage, but the results of this stage have been amazing.

Anaerobic fermentation wine aroma treatment

Artificial picking of ripe coffee cherry Brix can reach 20%, after removing impurities placed in high shed exposure, to reduce the moisture content of berries, improve the berry amino acid and sugar ratio. In order to evenly expose the coffee cherries to air and oxygen, they need to be manually turned twice a day during the exposure process. After 24 hours of natural yeast fermentation under water, Pulper to peel, pectin, and then 48-60 hours of Anaerobic Maceration reaction, and finally placed in the sun room for slow drying, until the moisture content of the berries dropped to 12%, the final presentation is this anaerobic fermentation aroma treatment coffee beans.

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