"fermentation" is more or less involved in the treatment of raw coffee beans, so how to ferment?

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The processing of green coffee beans involves more or less fermentation. Just like fermentation to wine, coffee fermentation directly affects the flavor and quality of coffee beans. In order to strengthen the fermentation effect, he specially used "red wine treatment","carbon dioxide treatment" and other big moves.

What is fermentation?

Fermentation is a chemical reaction. Yeasts, bacteria, and other microorganisms break down one substance into other, simpler substances. Usually, the substance that is broken down is sugar. During this process, heat is released. In addition, different kinds of enzymes act as catalysts for the fermentation process.

To put it simply, fermentation is a natural change, and when you put sugar and water together, that's the beginning of the fermentation process. Coffee cherries contain both. Thus, the fermentation process begins when coffee cherries are picked (or sometimes before, depending on humidity).

Fermentation can either improve coffee flavor or destroy it. It all depends on how the processor treats the fermentation process.

What does fermentation have to do with coffee beans?

Fermentation is a critical step in the processing of green coffee beans and occurs in two ways:

Aerobic: Reaction associated with oxygen abundance. Controlling fermentation in this way is simple. Just put the freshly picked coffee cherries in a jar or container and let the microbes do their own thing. At the same time, the time and temperature are monitored for subsequent control and analysis.

Anaerobic: In this case, cherries are placed in a jar and filled with water to keep them isolated from the air. This process will allow different kinds of microorganisms to work.

What's the difference between the two? "Anaerobic processes are more uniform and easier to monitor, aerobic processes are more complex and harder to monitor. "