What is the method of lactic acid fermentation? What are the characteristics of coffee treated by lactic acid fermentation?
Lactic acid fermentation treatment
Lactic acid fermentation (Lactic Fermentation) is a classic treatment of palm trees and big-billed bird estates. Lactic acid fermentation is an anaerobic method to obtain higher concentration of lactic acid bacteria in the process of coffee fermentation. Because the ideal flavor of coffee is "mellow", "high sweetness", "caramel", "wine acidity" and "silky taste", all of which depend on the concentration of lactic acid in the fermentation process. Palm trees and big-billed bird estates are fermented with mucus carbohydrates, a type of bacteria that produces lactic acid to get a more complex level of flavor.
Before you begin to remove the peel, put the cherries in an airtight jar. The sugar content, temperature and pH value were recorded. Ripe cherries have a high sugar content, and they provide plenty of food and fermentation for yeast and bacteria that naturally exist in the air and coffee cherries. One of the by-products of this fermentation is carbon dioxide. When the jar is sealed, it is slowly filled with carbon dioxide, draining the air. Under these anaerobic conditions (that is, no oxygen), the living bacteria produce lactic acid, hence the name. After lactic acid fermentation, LPET will ferment the cherry in a container for about 70 hours before removing the peel.
If you want to know whether the cherry has undergone lactic acid fermentation, the easiest way is to look at the beans after removing the peel and pulp. Everything went well, and because a little alcohol was produced during the fermentation, some of the colors in the pulp were transferred to the beans.
After drying, these raw coffee beans still need to be manually screened before they can be exported. In the final screening process, the ratio of raw coffee beans to coffee cherries was about 1:85, which means that LPET needs an average of 85 kilograms of coffee cherries to produce 10 kilograms of raw beans.
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