What are the characteristics of coffee anaerobic treatment? Coffee anaerobic washing treatment

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Introduction of Columbia anaerobic pink bourbon coffee in Qianjie

The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

The traditional treatment method is difficult to control the changeable fermentation degree of coffee beans. But red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and airtight fermentation makes aroma less volatile.

Next, let's talk about the specific process of fermentation. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

The selected coffee cherries are placed in a specific container by the farmer's uncle (the beans used in the Australian barista Sasa competition are placed in a metal container). But in any case, the container should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.

Colombian powder bourbon

50-hour anaerobic fermentation water washing treatment

Today, this bean has two characteristics, which are difficult to drink elsewhere: the variety is a rare powder bourbon, and the treatment is exclusive anaerobic fermentation.

Let's start with its variety, pink bourbon. Bourbon is a common variety of Arabica coffee, while pink bourbon is a new variety produced by a cross between red bourbon and yellow bourbon, which is so rare that it can only be found in Colombia and Guatemala.

In a word, the output is very low, you should cherish it when you encounter it!

In the cup test, it showed extremely beautiful sweetness and rich flavor, so amazing that Dimitry Boroday directly covered the farm's 2018 output.

This pink bourbon is made by Colombian farmer Gabriel Casta?o. His farm is Finca La Granada, the second highest producing area in Columbia, with an elevation of 1800m, warm days, cool nights and great temperature differences, creating a microclimate that is very favorable for coffee growth.

The bean is treated by anaerobic method, but it is very different from the common anaerobic fermentation.

Ordinary anaerobic fermentation generally uses closed containers (such as plastic buckets, stainless steel tanks), not to mention expensive, the output that can be treated is also very limited. The sealed and isolated material will also make the coffee beans lose their original flavor, just like the plastic surgery on the industrial line.

Using food-grade plastic film, drying bed or sink according to local climate for airtight anaerobic fermentation, without thick stainless steel or plastic barrier, coffee beans can better enjoy the impact of the local environment.

Such a good way to deal with it is not expensive! Farmers can enjoy technological innovation as long as they have a small investment, and the treatment area is larger, tastes good, and has a distinct personality, but the cost is lower than that of ordinary anaerobic fermentation.

Strong aroma of jasmine, sweet and sour juice of Xinqi orange, and iconic aromas such as bergamot, apricot and green tea at the end, gentle and smooth, but not like re-fermented coffee

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