WBC Champion Coffee Bean introduces the flavor characteristics of anaerobic fermented coffee beans in Messina treatment plant.

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Anaerobic fermented coffee beans

Innovative treatment, especially anaerobic (/ hypoxic) fermentation, can be said to be the mainstream in recent years. At the WBC World Championship, which just ended in June, this trend can be seen at a glance. The beans in this final are viewed in terms of the three important elements of beans: [producing area], [variety] and [treatment] respectively. [treatment] is the focus of this year's competition. None of the contestants use traditional sun or water washing methods, and no contestants choose honey treatment. This year seems to be the year of anaerobic treatment (Anaerobic). A total of five of the six finalists used anaerobic treatment, especially AGNIESZKA ROJEWSKA from Poland, chose the Ethiopian anaerobic treatment batch customized by Sasa Sestic (named after Carbonic Maceration). Also known as CM Series), became the first female champion bar player and immediately became the focus of the global coffee industry.

Messina (Mesina Washing Station). During the origin visit at the beginning of the production season, we boldly proposed the experimental process we wanted to the supplier. Coincidentally, Sasa also ordered its CM bean model in the same processing plant. Of course, the details of the process between customers are strictly confidential and respect each other, and the results are also very interesting. Our team has opened a total of four processes, including honey treatment, anaerobic washing / honey treatment and solarization.

Anaerobic fermented coffee beans

National Ethiopia (Ethiopia)

Production area Oromia Region

Guji (Guji Zone)

Producer Messina processing Plant (Mesina Washing Station)

1750 m above sea level (GPS measured height of the processing plant)

The actual planting distribution of small farmers is about 1900-2100 meters.

The ancient superior original species of Ethiopia (Heirloom)

Annual rainfall 1500-2000 mm

GPS N5 °56 & # 39 * * 40 "E38 °50 & # # 39 * * 4"

Treatment method experimental treatment drying

Anaerobic fermented coffee beans