How about anaerobic fermented coffee beans? introduction to the flavor characteristics of coffee by double anaerobic treatment

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Introduction of double anaerobic Coffee in Columbia Paradise Manor in Front Street

As a creature that likes the new and hates the old, the pursuit of human taste experience has never stopped.

With the "quantity" of coffee demand rising in a straight line, bean seeds and traditional flavor of origin have begun to be unable to meet the "novelty-hunting" needs of consumers.

Starting from the "treatment method", changing the flavor of coffee has become a "secret weapon" sought after by many landowners and raw bean merchants. There are many ways to treat coffee beans, although beans determine the genes of coffee, but different treatments can give coffee beans a completely different flavor trend.

It means that after the fresh fruit is picked, it is put into a fermentation container for sealing and anaerobic fermentation, the sweetness and flavor of coffee cherries will more or less enter the interior of the coffee, and the fermentation of pulp and juice will also produce a new flavor. After fermentation to a certain extent, the coffee cherries are taken out in the sun, dried and shelled to get raw coffee beans.

Coffee treated in this way usually has a high sweetness and special flavor brought by pulp fermentation, but the treatment method is also more difficult, because many microorganisms have to be monitored in the fermentation process to prevent deterioration.

Characteristics of anaerobic fermentation treatment

The coffee fruit is placed in a stainless steel container (which will not absorb the previous coffee bean flavor) to make the flavor cleaner.

Fermentation in a closed environment, various factors are easier to control, each treatment of coffee beans tend to be more consistent, and the aromatic substances are not easy to volatilize.

Fermentation in an oxygen-free environment, the flavor is more round, easy to have cheese, cream aroma.

The coffee bean flavor using this method usually has a fuller mellow thickness and wine aroma.

Columbia Paradise Manor

Fruit Fenghua double anaerobic fermentation

Dry aromas of strawberry jam, blueberry, peach and yogurt

Sipped with multiple fruity aromas of blueberries and dark berries

With peach and mango milkshake flavor and sweet fruit

Succulent, plump and heavy body

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