What is dual anaerobic treatment? How do you like the flavor of Colombian coffee?

Colombian Cauca Paradise Manor double anaerobic fermentation treatment tropical flavor batch coffee, this coffee is produced in Colombia, the production area is Cauca province, the coffee plantation is Paradise Manor, and the producer is Diego. The coffee beans of this coffee are made of bourbon beans grown at an altitude of 2050 meters and treated by anaerobic / dual anaerobic treatment.

The procedure of anaerobic / dual anaerobic treatment is very complex, so the flavor of coffee produced by this treatment is also very special. First, the whole fruit is anaerobic fermentation, peeling, and then fermentation. There are many small steps in the process.

Tropical amorous feelings batch of double anaerobic fermentation treatment in Paradise Manor, Cauca, Colombia

Baking degree: medium and shallow baking

Flavor: the aroma is full of rose flowers, creamy sweetness, followed by fragrant cheese, grapefruit, taffy, full chrysanthemum tea with honey sweetness in the finish. Columbia Paradise Manor double anaerobic Fruit Flower Frutos

Batch # 1 anaerobic solarization

Batch # 2 double anaerobic rose tea Rosa T é

Batch # 3 double anaerobic tropical amorous Tropical

Batch # 4 double anaerobic fruit Fenghua Frutos

National Columbia (Colombia)

Production area examination card (Cauca)

Manor Paradise Manor (El Paraiso)

Producer Diego Samuel Bermudez Tapia

2050 meters above sea level

Variety bourbon species (Bourbon)

Treatment anaerobic / double anaerobic

In July and August 2018, the Pebble team was invited by the Colombian National Coffee producers Union (FNC) to serve as a judge in its competition Land of Diversity. It was found in the cup test that this very special flavor of the manor, immediately actively contacted, met with the manor owner and placed our first order, which started production immediately. Unexpectedly, in the COE auction in November, the double fermentation treatment of Paradise Manor, with the 10th place, was not only the highest annual bid, but also the highest in the history of Colombia. The bidding lot was awarded by Taiwanese companies, which is indeed a great boon for Taiwan's coffee industry. At the time of success, naturally attracting bees and butterflies, there are many people who will come to the door, of course.

The experimental treatment developed by Diego is very complicated, and it is no wonder that the flavor is extremely special. For example, [double anaerobic rose tea batch Rosa T é], the whole fruit of red cherry was anaerobic fermented for 24 hours in a sealed container, followed by 36 hours of anaerobic fermentation with pulp, so it was called double anaerobic fermentation. In the process of fermentation, Diego uses a specific container, and the temperature needs to be continuously monitored. [double anaerobic tropical flavor batch Tropical], the fermentation time of the first stage is 28 hours, and the second stage is 40 hours. In the drying after fermentation, different parameters are used in stages to achieve the optimization of flavor.

Deep ploughing production areas has always been our constant goal. We not only cooperate with the best and most cutting-edge producers in the production areas, but also implement them when necessary, and work with the producers in the production areas to enhance their competitiveness. this is also a trend in recent years. World champions Sasa Sestic and Tim Windelboe have carried out such programs, and Japan's Saza Coffee has also started a production program in Colombia. Such efforts may be regarded by some unmotivated operators as unimportant, and they even engage in mindless sour word games, and even coffee makers who hold cup tests and participate in cup tests will be said to be not busy enough to waste their time. But we firmly believe that this is the path we must adhere to.