Colombian Palm and Big Bird Manor what is anaerobic controlled lactic acid fermentation and sun drying

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Palm and Tucson Plantation in Colombia [Community Crop Program]

Santa Rosa Farm

Anaerobic Controlled Lactic Acid Fermentation Process Origin: Cundinamarca

Area Producer: Santa Rosa Farm-Rosa Small Farmers

Altitude: 1600~1800M

Variety: Mixed varieties (Typica, Caturra, Castillo, Colombia, Bourbon Mixed)

Treatment method: anaerobic control lactic acid fermentation sun drying treatment

The dry fragrance is citrus, jasmine, citrus, grapefruit in the mouth, accompanied by peach, strawberry, yogurt and soft wine fragrance, lactic acid, very bright, strong juice feeling, excellent balance, very delicate taste.

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Coffee cherries produced by lactic acid fermentation usually need to enter a wet peeler with a higher Brix and pH because these conditions will help the fermentation process exceed the minimum time of 80 hours required for any lactic acid process. Also, it is worth noting that the lactic acid process generally increases the sensory perception of Body in the cup, so it is mainly applied to coffee cherries from high-altitude farms.

This is because these cherries generally contain more mucus (a higher ingredient for organic acid production) than cherries from lowlands, helping to produce better quality coffee in the end. All lactic acid fermented coffee is washed coffee. At the end of the fermentation process, the coffee goes to a washing tank where all remaining mucus is removed.

After washing, move them to an elevated bed in a temperature-and humidity-controlled drying room, where they dry for 5 to 20 days, depending on the weather and process, until the humidity drops to 20 or 25 percent. At the estate, relative humidity exceeds 90%, and it is difficult to reduce unparchment coffee to 11.5%, so we use a vertical thermostat system to reduce humidity from 20% to 11.5%, with constant airflow below 40 ° C to ensure consistency and avoid affecting flavor integrity.

In short: lactic acid fermentation is an anaerobic method to obtain a higher concentration of lactic acid bacteria during coffee fermentation, and to increase the coffee level by artificially controlling the lactic acid concentration during fermentation.

If Panama Emerald Estate is the world's number one Gesha variety estate, then Sidra Bean is the world's number one estate. Sidra is a hybrid cultivar of red bourbon and iron pickup beans, rare but not exclusively owned by aceae Estate. The tree stands out like a peacock in mixed plantation trees (mocha, iron pickup, Gesha, SL-28, pink bourbon, Pacamara).

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