Introduction to the flavor of coffee anaerobic fermentation double washing double anaerobic washing coffee

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Introduction to the double anaerobic washing Rose Valley of Columbia Tree Manor in Qianjie

Anaerobic double enzyme washing

What we have to mention about this bean is the way of treatment. Anaerobic fermentation is one of the most commonly used treatment methods in recent years. It is modelled on the treatment of red wine by injecting carbon dioxide into an airtight container to squeeze out the oxygen, slowing down the decomposition of sugar in coffee pectin in an oxygen-free environment, and the PH value decreases more slowly. prolong the fermentation time to develop a better sweetness and a more balanced flavor.

Anaerobic double enzyme washing is on the basis of anaerobic washing, plus special enzymes for secondary anaerobic fermentation.

Rose Valley of Columbia Tree Manor

Country: Colombia

Producing area: Santander

Manor: big Tree Manor

Altitude: 1700m

Variety: Kaddura

Treatment: anaerobic double enzyme washing

Columbia Rose Valley

The dry aroma is rich and complex, with a hint of sweetness on the nose of ripe fruit and a hint of fermented champagne.

Hand-washed entrance, with a highly recognizable peach taste, accompanied by melon, dried strawberry fruit aromas, fragrant, complex and changeable. It not only has the sweet and sour fruit, but also has the silky texture of taffy.

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