Ethiopia Arecha anaerobic Solar 2019 TOP bidding Solar Group introduces anaerobic Day

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Front Street Coffee Ethiopia Arecha Anaerobic Sunlight 2019 TOP Bid Sunlight Group Introduction

Origin: Ethiopia

Altitude: 1950-2150

Treatment plant: Ados Adorsi

Treatment: anaerobic solarization

The beans are processed from Adorsi processing station, belonging to Testi Division, located in the small area of R Day Difference in the familiar town of Yegashefi, and the coffee is grown by more than 30 Geisi small farmers living around Adorsi processing station. Most of these small farmers have more than 8 children, and the coffee is their generation.

The family's main source of income.

Adorsi treatment plant has chosen anaerobic fermentation treatment that can be accurately controlled in multiple dimensions---by injecting carbon dioxide into a closed stainless steel fermenter, squeezing out oxygen, fermenting and decomposing in an oxygen-free environment, and effectively controlling the pH value, gas composition, humidity, temperature, and even the type and quantity of bacteria involved in fermentation during the fermentation process, thus retaining more sweetness of coffee fruit and developing a cleaner and more balanced flavor.

Anaerobic fermentation treatment does not add additional coffee fruit, but through multi-dimensional precise control, maximize the retention and development of the original flavor of coffee fruit, such as:

The use of stainless steel containers ensures a cleaner flavor.

Sealed fermentation tank, aroma is less volatile, maximize the retention of bean flavor.

In a pressurized container, coffee seeds absorb more sugar and flavor substances from coffee pectin, showing better sweetness and richer flavor.

Anaerobic fermentation belongs to lactic acid fermentation (conventional aerobic fermentation belongs to acetic acid fermentation). The beans fermented by lactic acid have a more rounded sour taste, with cheese flavor and cream flavor, without developing dry feeling and sharp sour taste of acetic acid.

In an oxygen-free environment, the decomposition rate of coffee pectin slows down, the pH value also drops at a slower rate, and the fermentation time is prolonged, so there will be a fuller body and aroma.

In terms of competition results, this champion batch scored 91 points, while last year's Peony won 88 points in this competition, and this year Adorsi scored more than three points higher.