Red Wine treatment Coffee treated with refined Red Wine Honey at Hartmann Manor in Panama

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Friends who have come into contact with coffee must have heard: washing. In the sun. Wet planing. Honey treatment, and honey treatment is divided into white honey. Huang Mi. Red honey. Black honey. Wait.

Is there another way to treat red wine with the latest technology? Red wine treatment: is red wine added when processing? So advanced?

Ha ha! Definitely not to join the red wine, but just borrowed the red wine processing process!

The red wine treatment method refers to the fermentation process of wine treatment, puts the coffee fruit in a sealed metal container for anaerobic fermentation, and purposefully controls the PH value in the fermentation process, the type and number of bacteria involved in the fermentation and other factors to create the flavor in the cup. This

Control the fermentation process and name it "red wine treatment".

The main feature of red wine treatment is that it controls the fermentation process. If it is named "red wine treatment", then the winey treatment in Panama and Guatemala in the last two years should be called "red wine flavor treatment".

The origin of the name of "red wine treatment" comes from its treatment process, and the origin of the name of "red wine flavor treatment" is from its treatment results: (full alcohol thickness, red wine fermentation flavor, low acidity and excellent sweetness)

In the process of coffee fruit to raw coffee bean treatment, there will be more or less "fermentation", whether it is washing treatment, honey treatment, or sun treatment will undergo this chemical change process.

Refined Red Wine Honey Coffee at Hartmann Manor in Panama

Origin: Boquete, Panama

Bean seed: Caturra

Processing plant: Hartmann

Altitude: 1450-2000 meters

Handling method: Winy

Flavor: ripe berries, red wine fermented aroma, honey sweet

Winy for Red Wine treatment of Coffee beans

It can also be called red wine treatment, which is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

The traditional treatment method is difficult to control the changeable fermentation degree of coffee beans. But red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and airtight fermentation makes aroma less volatile.

Next, let's talk about the specific process of fermentation. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

The selected coffee cherries are placed in a specific container by the farmer's uncle, which should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.

According to Sasa's description in the competition, the processor injected carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented with lactic acid have a more mellow acidity, with cheese, nutty and creamy flavor.

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