What is the processing method of lactic acid fermented coffee? Is lactic acid fermentation the same as carbon dioxide treatment?

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The three giants of early treatment are sun exposure, water washing and honey treatment, while the process of post-processing has a very important impact on the flavor of coffee.

From picking the fruit to removing the pericarp and pectin, the pectin layer is the most difficult to deal with, because it is strongly attached to the coffee bean. When the pectin is dried and removed, the coffee bean will produce fermentation, which has a great impact on the final flavor of the coffee bean. The lack of fermentation flavor is common, excessive fermentation will stink acid, the early three major treatments are exposed to the environment, coffee is greatly affected by the environment, and there are many uncontrollable factors. So there is no way to stabilize the quality of coffee. (like fruit, the quality of each season is different.)

What is meant by 'anaerobic fermentation / lactic acid fermentation treatment' = carbon dioxide treatment

100% ripe fruit is manually harvested to the treatment plant to carry out 'anaerobic fermentation'. The average fermentation time of the whole fruit is 24-48 hours and then sent to the greenhouse for 4 days to remove the pectin layer, and then placed in the African scaffolding bed for 18-20 days. carry on the final drying operation, and finally put the coffee in a bucket and seal it.

The four main elements of this approach are:

1. Shade system

The shade system can effectively block out the sun, so that the pulp can produce more sugar, thus making the final coffee more sweet and wonderful and shiny sour.

2. Stainless steel container

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or ceramic tile containers, which absorb the flavor of coffee beans rather than retain more of the flavor in the pulp of coffee. The flavor of coffee can be made cleaner by using stainless steel containers.

3. Carbon dioxide

The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.

4. Controllable temperature

Finally, these containers of coffee beans are placed in a controlled environment to control more of the factors that replicate the same flavor of coffee beans. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.

Anaerobic fermentation treatment (Anaerobic/Carbonic Maceration) is mostly translated into carbon dioxide impregnation, anaerobic fermentation or red wine treatment, and the literal translation of production areas is also translated as pressure honey treatment. Like brewing wine, the removed coffee pulp and pectin coffee beans are fermented in a bucket, and the pressure in the bucket slows down the fermentation rate, so the taste of those cinnamon biscuits is also the product of anaerobic fermentation.

Sasa mentioned that we know little about fermentation, but it is very important.

He said at the meeting: "I flew to countries around the world to taste coffee and tested the coffee processing process with more than 50 farmers. I also experimented on my own farm and found that there were too many unstable factors in the traditional treatment methods in the past. The most unstable of which is the effect of fermentation.

He mentioned that in fact, there are some examples of how fermentation can improve or reduce the quality of coffee or even reach an eight-point difference.

When most boutique coffee scores are defined at 80-92 out of 100, eight is a startling difference.

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