What is called anaerobic treatment? how does Luis Compos make anaerobic fermented coffee?

What is meant by 'anaerobic fermentation treatment'

100% ripe fruit is collected manually for 'anaerobic fermentation', and the average fermentation time is about 24 hours! At this time, there are four major elements of the treatment.

1, shade system shade can effectively block the sun, so that the pulp can produce more sugar, making the final coffee has more sweetness and wonderful acid value.

2. Stainless steel container (this is the most important)

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or other containers, because these traditional containers absorb the flavor of coffee beans and do not retain more coffee flavor in the pulp of coffee. Stainless steel containers can make the flavor of coffee cleaner.

3. The coffee beans put carbon dioxide in the stainless steel container will be sealed and pressurized with carbon dioxide in the barrel so that there is no air in the container, which ensures that the flavor and aroma of all coffee are retained in the coffee. The original flavor of coffee is more obvious.

4. Controllable temperature these coffee beans are all in a temperature-controlled environment, so that the coffee beans have the same flavor, while the traditional treatment method can keep the same flavor of the beans each time.

[pressure honey treatment] is now very ramming anaerobic treatment or so-called anaerobic fermentation!

That is the pressure honey treatment, which is the same as making red wine, put the removed coffee pulp and pectin coffee beans into a stainless steel bucket to ferment, the pressure in the barrel fermentation rate becomes very slow, so that the coffee has more sweetness and wonderful acid value! This is the ultimate goal!

How does Luis Compos make anaerobic fermented coffee? His views and methodology are roughly as follows:

1. Coffee cherry flavors are more concentrated in mucilage (pectin and mucus) than in seeds (seeds).

two。 Affected by cherry maturity, variety, seasonality, soil and water and other factors, different pectin has different sweetness and quality; different pectin provides different flavor.

3. Fermentation is a process in which sugar is converted into a variety of compounds to produce alcohol; CO2 is produced in this process, which gradually leads to high pressure in the closed container; high pressure is beneficial for seeds to absorb flavor substances in pectin.

4. Alcohol fermentation can be controlled by controlling temperature and time.

5.pH value is an important reference index of fermentation process.

To sum up, there must be a completely airtight stainless steel container that can be monitored.

Secondly, all coffee cherries involved in fermentation must be fully ripe, sugar content must reach a certain level, and the quality must be good enough.

In the process of fermentation, the changes of temperature and pH value should be strictly controlled. when the sugar in pectin and mucus has just been completely consumed, the fermentation should be stopped immediately and dried in the sun immediately to avoid excessive fermentation. The control of time node is particularly important!

In short, it is a great test of control of the whole process and the right timing. It is like burning good porcelain and brewing excellent wine.