What is anaerobic double fermentation treatment? Colombian "Rose Valley" anaerobic fermented coffee.

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The anaerobic treatment of street coffee is a special treatment which is different from the three general treatments. Put the red fruit picked by hand into a stainless steel container and pour carbon dioxide into a stainless steel bucket. Carbon dioxide is used to isolate oxygen to let coffee beans ferment with good microorganisms. Humidity, temperature and gas will be controlled in the whole process, and it is also called whole fruit anaerobic treatment Columbia Rose Valley.

Colombian coffee is one of the few individual coffees sold in the world under the name of the country. In terms of overall quality, it has won praise unmatched by other coffee. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

Colombian coffee is very regional, and the country's coffee-producing areas are located in the Andes, where the climate is mild and the air is humid.

In Colombia, there are three Codiera mountains running north and south, right into the Andes, and coffee is grown along the highlands of these mountains.

The mountain steps provide a diverse climate, where the whole year is the harvest season, and different kinds of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. These beautiful coffee beans can grow like rich children with emeralds and neck collars, so that every part of their body is bold and rich, and they freely absorb the essence of heaven and earth, diving back and forth in the Andes and growing up calmly.

Dashu Manor is located in Vargas, a farmer in Santander, Colombia, who has been growing coffee on Dashu Farm for 20 years. On Dashu Farm, only mature coffee fruits with bright red appearance are selected to be picked, and defective anaerobic fermentation is removed by washing and fermented by special enzyme groups. at the same time, great attention is paid to the drying process of coffee beans to avoid excessive temperature during drying. Take a slow drying method. This bean is washed with anaerobic double enzyme.

Anaerobic fermentation is a widely used treatment method in recent years. The process of anaerobic fermentation is to inject carbon dioxide into an airtight container to squeeze out the oxygen, which slows down the decomposition rate of sugar in coffee pectin in an oxygen-free environment. The PH value also decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor.

Doubly anaerobic fermented beans have been a hot spot in the past two years, and this special treatment provides the beans with a cleaner tail and a more special, more distinctive flavor.

From the beginning of entering the bean grinder, the power of the grinding plate cuts the coffee beans into fine powders. the flavor substances in the coffee come into contact with oxygen, spread quickly in the bar, enter the nasal cavity, and stimulate every sense of smell.

Despite the name "Rose Valley", it smells like a sweet peach aroma, sweet but not greasy, and just right to evoke the taste of the peaches of the season that still remain on the lips.

The anaerobic treatment method is a special treatment method which is different from the general three major treatments. the hand-picked red fruit is put into a stainless steel container, carbon dioxide is poured into a stainless steel bucket, and carbon dioxide is used to isolate oxygen to allow coffee beans to ferment with good microorganisms. humidity, temperature and gas are controlled in the whole process, and it is also known as Columbia Rose Valley with whole fruit anaerobic treatment.

Colombian coffee is one of the few individual coffees sold in the world under the name of the country. In terms of overall quality, it has won praise unmatched by other coffee. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

Colombian coffee is very regional, and the country's coffee-producing areas are located in the Andes, where the climate is mild and the air is humid.

In Colombia, there are three Codiera mountains running north and south, right into the Andes, and coffee is grown along the highlands of these mountains.

The mountain steps provide a diverse climate, where the whole year is the harvest season, and different kinds of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. These beautiful coffee beans can grow like rich children with emeralds and neck collars, so that every part of their body is bold and rich, and they freely absorb the essence of heaven and earth, diving back and forth in the Andes and growing up calmly.

Dashu Manor is located in Vargas, a farmer in Santander, Colombia, who has been growing coffee on Dashu Farm for 20 years. On Dashu Farm, only mature coffee fruits with bright red appearance are selected to be picked, and defective anaerobic fermentation is removed by washing and fermented by special enzyme groups. at the same time, great attention is paid to the drying process of coffee beans to avoid excessive temperature during drying. Take a slow drying method. This bean is washed with anaerobic double enzyme.

Anaerobic fermentation is a widely used treatment method in recent years. The process of anaerobic fermentation is to inject carbon dioxide into an airtight container to squeeze out the oxygen, which slows down the decomposition rate of sugar in coffee pectin in an oxygen-free environment. The PH value also decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor.

Doubly anaerobic fermented beans have been a hot spot in the past two years, and this special treatment provides the beans with a cleaner tail and a more special, more distinctive flavor.

From the beginning of entering the bean grinder, the power of the grinding plate cuts the coffee beans into fine powders. the flavor substances in the coffee come into contact with oxygen, spread quickly in the bar, enter the nasal cavity, and stimulate every sense of smell.

Despite the name "Rose Valley", it smells like a sweet peach aroma, sweet but not greasy, and just right to evoke the taste of the peaches of the season that still remain on the lips.