[coffee treatment] you want to know the fermentation principle of coffee anaerobic treatment.

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Anaerobic fermentation treatment (Anaerobic Fermentation) is very popular in the coffee industry in recent years, mainly caused by the 2015 WBC champion Australian contestant Sasa Sestic. Even the top six contestants in the 2018 WBC contest, including five coffee beans using anaerobic fermentation treatment, can know the special features!

But you know what? The method of anaerobic fermentation of coffee beans actually refers to the wine-making technology of wine and is used to experiment on coffee beans to see how effective it is. Unexpectedly, the effect is amazing, which amazes coffee lovers.

Anaerobic fermentation process-anaerobic fermentation treatment

Anaerobic fermentation, also known as carbon dioxide impregnation, is a new method used in red wine treatment, in which grapes are put into carbon dioxide gas to make grapes anaerobic, so that even without yeasts, grapes can also convert their fructose into alcohol, resulting in a special aroma, and the resulting wine has soft aroma and rich taste.

The coffee beans used by Sasa Sestic himself in WBC in 2015 were Rume Sudan from Columbia-Cloud Manor (Las Nubes). According to his own account, the anaerobic fermentation treatment of this coffee bean is mainly to put the ripe coffee fruit in a sealed metal container (stainless steel bucket) to inject carbon dioxide and discharge oxygen, so it can be fermented and decomposed in an oxygen-free environment. And the PH value, gas composition, humidity, temperature, and even the type and number of bacteria involved in the fermentation can be effectively controlled. Develop a better sweetness and a more balanced flavor.

However, at present, different treatment plants and all kinds of so-called anaerobic fermentation of raw beans are actually different. after all, this kind of treatment is still in the stage of development, so there is no standard and absolute version. Most of what we have heard so far is mainly based on the treatment of Sasa coffee beans at that time, or modified with this version, such as the recent emergence of experimental treatment methods such as anaerobic solarization, anaerobic washing and double anaerobic treatment, which is also very much expected.

Note: double anaerobic fermentation, as the name implies, is divided into two stages of anaerobic fermentation, but the fermentation time of each stage is different, resulting in different flavor. If you want to try, CoffeeMart | Coffee bazaar sells doubly anaerobic coffee beans.