Will the thickness of caffeine treated by anaerobic fermentation be higher? The coffee flavor and taste of anaerobic treatment will

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Introduction of anaerobic fermentation treatment of Qianjie Coffee

Anaerobic fermentation process-- anaerobic fermentation treatment

Anaerobic fermentation, also known as carbon dioxide impregnation, is a new method used in red wine treatment, in which grapes are put into carbon dioxide gas to make grapes anaerobic, so that even without yeasts, grapes can also convert their fructose into alcohol, resulting in a special aroma, and the resulting wine has soft aroma and rich taste.

The coffee beans used by Sasa Sestic himself in WBC in 2015 are Rume Sudan, a species of Remy Sudan from Columbia-Cloud Manor (Las Nubes). According to his own account, the anaerobic fermentation treatment of this coffee bean is mainly to put the ripe coffee fruit in a sealed metal container (stainless steel bucket) to inject carbon dioxide and discharge oxygen, so it can be fermented and decomposed in an oxygen-free environment. and the fermentation process of PH value, gas composition, humidity, temperature, and even the type and number of bacteria involved in fermentation and other factors can be effectively controlled. Develop a better sweetness and a more balanced flavor.

However, at present, each treatment plant and all kinds of so-called anaerobic fermentation of raw beans are actually different, after all, this kind of treatment is still in the stage of development, so there is no standard and absolute version. Most of what we have heard so far is mainly based on the treatment of Sasa coffee beans at that time, or modified with this version, such as the recent emergence of experimental treatment methods such as anaerobic solarization, anaerobic washing and double anaerobic treatment, which is also very much expected.

Characteristics of anaerobic fermentation treatment

The coffee fruit is placed in a stainless steel container (which will not absorb the previous coffee bean flavor) to make the flavor cleaner.

Fermentation in a closed environment, various factors are easier to control, each treatment of coffee beans tend to be more consistent, and the aromatic substances are not easy to volatilize.

Fermentation in an oxygen-free environment, the flavor is more round, easy to have cheese, cream aroma.

The coffee bean flavor using this method usually has a fuller mellow thickness and wine aroma.