Coffee treatment anaerobic fermentation treatment what is the anaerobic fermentation treatment?

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With the increasing prosperity of the global boutique coffee market, more and more attention has been paid to quality from the production end to the consumer end. From planting, to post-production, to extraction... Every link is in the stage of "development". Every once in a while, new techniques, new concepts, and new models are applied to the coffee industry.

In terms of post-processing methods, in addition to the traditional washing methods, solarization methods, Indonesia's unique wet peeling methods, and honey treatment led by Costa Rica, several new or experimental treatments are also developing rapidly in recent years. Among them, the "anaerobic fermentation treatment Anaerobic Fermentation", which imitates red wine brewing, has attracted special attention. We won the 2015WBC title from Sasa Sestic from Australia in 2015 with a coffee bean that simulates "red wine treatment". Five of the top six contestants in the 2018 WBC Competition (except the Dutch contestants) unanimously chose the coffee beans of "anaerobic fermentation treatment Anaerobic Fermentation" to participate in the competition, and it is not difficult to see their strong posture.

What is "anaerobic fermentation treatment Anaerobic Fermentation"?

According to Sasa Sestic himself, the method is to inject carbon dioxide into an airtight container, squeeze out the oxygen, slow down the decomposition rate of sugar in coffee pectin in an oxygen-free environment, decrease the ph value more slowly, and prolong the fermentation time, thus developing a better sweetness and a more balanced flavor.

Since this method is still in the "development" stage, there is no absolute authority or absolutely complete standard version, but we can quickly understand the basic principles of the concepts suggested by Sasa Sestic from the above diagram.

In 2015, Sasa Sestic from Australia won the 2015WBC title with coffee beans treated with simulated red wine. Five of the top six contestants in the 2018 WBC Competition (except the Dutch) unanimously chose the coffee beans of "anaerobic fermentation treatment Anaerobic Fermentation" to participate in the competition.

The method is to inject carbon dioxide into an airtight stainless steel barrel, discharge the oxygen, and slowly ferment and decompose in an oxygen-free environment to develop a better sweetness and a more balanced flavor. However, because this new treatment method is still in the "development" stage, there is no absolute standard treatment version, and it all depends on the ability of the treatment plants to control the anaerobic treatment method.

What are the characteristics of anaerobic fermentation treatment?

(1)。 Fermentation in an airtight environment can control the causes of the fermentation process and make the flavor of coffee more stable.

(2)。 Fermentation in an oxygen-free environment for a long time can increase round flavor and avoid uncomfortable dryness and acetic acid.

(3)。 Coffee beans have fuller mellow thickness, bright wine aroma, low acidity and excellent sweetness.