What are the characteristics of double anaerobic fermentation of coffee beans A brief introduction to the method of double fermentation of coffee beans

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

In recent years, "anaerobic fermented" coffee beans have shone brilliantly on the stage of the WBC finals, and five of the top six contestants of WBC in 2018 chose "anaerobic fermented" coffee beans as their "weapons".

Therefore, the most popular treatment at this stage is "anaerobic fermentation".

In 2015, he took part in the regional competition for the first time and won the first place, and his coffee was more widely recognized, which gave him the incentive to continue to grow quality coffee. Now Diego has successfully created new and innovative technologies, not only from his farm, but also from his family and friends' neighbor farms, so it is also a driving force and advocate of the local coffee growing method. Diego himself says he likes to leave his comfort zone because it will help him develop and improve. He will also continue to participate in such competitions because it is a way to promote his work and build new business relationships.

Anaerobic fermentation uses a stainless steel container (which will not absorb the previous coffee bean flavor) to place the coffee fruit to make the flavor cleaner.

Anaerobic fermentation is carried out in a closed environment, the factors are easier to control, the coffee beans treated each time tend to be more consistent, and the aromatic substances are not easy to volatilize.

Anaerobic fermentation is carried out in an anaerobic environment, the flavor is more round, easy to have cheese, cream aroma.

The coffee bean flavor of anaerobic fermentation usually has a fuller mellow thickness and wine aroma.

The whole fruit of red cherry was fermented for 24 hours in a sealed container, followed by 36 hours of anaerobic fermentation with pulp, so it was called double anaerobic fermentation. In the process of fermentation, Diego uses a specific container, and the temperature needs to be continuously monitored.

Country: Colombia

Production area: examination card

Manor: Paradise Manor

Producer: Diego

Altitude: 2050 m

Variety: bourbon species

Treatment: double anaerobic washing

Flavor: peach, honey, flower, pineapple, mango, rum

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