Coffee treated with anaerobic honey coffee flavor description of coffee treated with anaerobic honey

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Anaerobic process: producing new flavors through innovation

Costa Rica is famous for being at the forefront of innovation in coffee processing methods. Especially famous for honey processing, producers and processing plants all over the country are actively pursuing innovation to improve the flavor of coffee.

Recently, a new processing method called anaerobic treatment has attracted people's attention, which makes customers ask: "what is the secret behind the unique taste of this coffee?" "this method is different from what we usually see. Luis Educardo Campos from Alajuela, San Lamond, works to improve it at his Hell Mountain factory.

Let's take a closer look.

Generally speaking, anaerobic means anaerobic. You may ask, how is this associated with a coffee fermentor usually in an open space? A: coffee is placed in a sealed stainless steel container. In addition to producing new, unexpected flavors, the anaerobic process provides a high level of control over sugar, temperature, pressure, pH and time.

Before we learn how it works, we need to review some facts. First of all, the taste of coffee is concentrated in fruit juice, not seeds. Coffee cherries are the fruits of shrubs, and sugar is contained in mucus. The concentration of sugar and taste depends on the variety, maturity and soil type of the fruit.

Now let's continue this process. First, depilate the coffee and put the seeds in the fermentor. The separated mucus is tightly packed into a gel-like sticky substance and then added to the fermentation tank until it covers the entire parchment. With the beginning of fermentation, the content of oxygen decreases and the content of carbon dioxide increases, resulting in pressure in the fermentor. The process lasts 18 to 23 hours-enough mucus to be consumed, but not enough to produce alcohol. After 15 hours, the pH value needs to be controlled continuously to determine the progress of fermentation.

The pressure of carbon dioxide allows the taste of coffee to be injected into parchment. Once the fermentation is over, open the container (be careful! Due to high pressure). Then dry the coffee for at least 4 hours, otherwise the fermentation may continue and the taste will change.

Where's the coffee?

Two different kinds of coffee from two different regions are used in our anaerobic coffee Cordillera de Fuego: Tarazu and West Valley (from Zacero to be exact). Both coffees were grown between 1400 and 1500; caturra catuai. This sounds like typical Costa Rican coffee, right? This is where the anaerobic process works. The creamy texture of this coffee will immediately attract your attention, as well as its floral and cinnamon flavor; it also has good acidity. These complex notes are directly related to the fermentation process. Taste different!

END