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

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Introduction of Qianjie Coffee Ethiopia Arecha anaerobic Solar 2019 TOP bidding Sunshine Group

Origin: Ethiopia

Altitude: 1950-2150

Processing plant: Ados Adorsi

Treatment: anaerobic solarization

This bean is processed from the Adorsi processing station and belongs to the Testis. It is located in the small R-day range area of the all-familiar town of Yegashafi, and the coffee is grown by more than 30 Geisi farmers living around the Adorsi treatment station. Most of these small farmers have more than eight children, and coffee is their generation.

Legend has it that families are the main source of income.

The Adorsi treatment plant chose the anaerobic fermentation treatment that can be accurately controlled in multi-dimensions-by injecting carbon dioxide into the closed stainless steel fermentor, extruding oxygen, fermenting and decomposing in an oxygen-free environment, and effectively controlling the PH value, gas composition, humidity, temperature, and even the type and number of bacteria involved in the fermentation, so as to retain more sweetness of the coffee fruit. And develop a cleaner and more balanced flavor.

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

The application of stainless steel containers ensures a cleaner flavor.

The sealed fermentation barrel makes the aroma less volatile, maximizing the flavor of the beans.

In pressurized airtight containers, coffee seeds absorb more sugars and flavor substances in coffee pectin, showing better sweetness and richer flavor.

Anaerobic fermentation belongs to lactic acid fermentation (conventional aerobic fermentation belongs to acetic acid fermentation). Beans fermented by lactic acid feel more round, with cheese and cream flavor, and will not develop a sense of dryness and sharp sour taste of acetic acid.

In an oxygen-free environment, the decomposition rate of coffee pectin slows down, and the PH value decreases more slowly, prolonging the fermentation time, so there will be fuller alcohol thickness and wine aroma.

In terms of results, the score of this championship batch fell to 91 points, while last year's Peony scored 88 points, and this year's Adorsi is as much as 3 points higher.