Anaerobic treatment of Vera Manor Coffee Flavor characteristics of Vera Manor

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Columbia Rose Summer Coffee Vera Manor

Origin: Vera province, Colombia

Manor: Vera Manor

Variety: Rose summer

Treatment method: anaerobic treatment

Altitude: above 1650m

Grade: SHB

Flavor: chocolate, walnut, ripe strawberry, soft red fruit, sweet and pleasant finish.

Vera province, located in the southern part of the Central Mountains in southern Colombia, is the country's most famous boutique coffee producing area. This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture. Contrary to the general impression that a large amount of Colombian coffee is balanced and smooth, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area. In recent years, with the attention to the quality of coffee and the demand for fine coffee in the international market, the original bean size grading system has been gradually abandoned to micro-batch (Micro-regional selections) provided by small farmers in micro-production areas, and dozens of small farmers have provided their unit harvest into a micro-batch to sell, and because of this, they have more opportunities to measure each batch by cup. Directly pick out a lot of high-quality specific smallholder coffee.

Colombia established the National Coffee Management Association in 1927 to regulate the quality of coffee and to improve the certification of coffee quality and its producing areas, the Colombian coffee trademark, which is composed of Juan Valdez, mule and Columbia Mountain, meets the certification standards, that is, it can be sold as a sign of quality and producing areas.

Vera of Colombia (Colombia huila) is the top boutique in Colombia. Its balance is recognized as the best coffee, belonging to the Colombian State Corporation's selected alpine coffee beans, known as the Colombian national treasure. With its superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Colombian coffee beans, which usually do not have a special market trademark, are from the National Coffee Farmers' Union of Colombia (national federation of colombia coffee growers), a very large alliance that spans Colombia. It has always been famous for its strict quality control and active promotion.

Anaerobic (Anaerobic) fermentation is a very popular post-processing method in recent years. Coffee fruit is usually fermented in water by placing the coffee fruit in an airtight container or in a washing tank. In this process, different microorganisms are used to ferment to produce a special flavor.

What is anaerobic treatment?

The first time I heard about anaerobic fermentation was the 15-year WBC competition, an anaerobic fermented bean from Sasa Sestic, Australia. The participating beans of SASA injected carbon dioxide into a sealed fermentor and discharged oxygen from it. In an anaerobic environment, it slowed down the decomposition rate of sugar in coffee pectin and mucus, the PH value also decreased more slowly, the fermentation time was longer, and the coffee tasted more round. Compared with aerobic fermentation, it has lower cleanliness, higher alcohol thickness and more malic acid / tartaric acid.

The characteristics of this anaerobic treatment are as follows:

1. There must be a completely closed opaque container that can be monitored.

2. then seal the container, fermentation is actually a process of converting sugar into a variety of compounds to produce alcohol and carbon dioxide, resulting in high pressure in the sealed container, and high pressure is beneficial for seeds to absorb flavor substances in pectin.

3. The container is placed indoors, and the indoor temperature should be strictly controlled. The degree of fermentation of the container can be controlled by controlling temperature and time.

4. Finally, carbon dioxide is continuously injected into the container to discharge oxygen. In the process of fermentation, PH value is an important reference index in the fermentation process. It is necessary to strictly control the change of temperature and PH value. When the sugar in pectin and mucus has just been completely consumed, immediately open the seal to stop fermentation, and immediately dry in the sun to avoid excessive fermentation.

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand filter cup: Hario V60 water temperature: 90 ℃ powder quantity: 15g

Ratio of powder to water: 1:16 grind degree: medium fine grinding (BG 6k: Chinese standard No. 20 sieve pass rate 58%) cooking method: staged extraction

Steam with 34 grams of water for 35 seconds, small flow circle injection to 135 grams, continue to inject water to 240 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, (the time of steaming starts) the extraction time is 2 minutes 39 minutes.