Muya Manor, Caldas Province, Colombia, describes the aroma treatment of anaerobic fermented wine.

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Muya Manor, Caldas Province

Muya Manor is located in Caldas, Colombia, with an average height of 1500 to 1600 meters. The owner, Mr. Mauricio, is the third generation, who is trying to improve the production mode of the estate and try to transform it from commercial to boutique. Learn how to effectively harvest and select coffee fruits, improve the processing and manufacturing process of raw beans, and optimize the flavor of each fruit. Mr. Mauricio's careful management and transformation, actively learning harvesting and post-processing, taking good care of every detail of coffee production, and plunging into the field of special methods, although it is still in the experimental stage, but the results of this stage have been amazing.

Aroma treatment of wine by anaerobic fermentation

The Brix of hand-picked mature coffee cherries can reach 20%. After removing sundries, they are exposed in a high shed to reduce the moisture content of berries and increase the proportion of amino acids and sugars in berries. In order to make the coffee fruit evenly in contact with the air so that the oxygen is sufficient, in the process of exposure, manual flipping is needed twice a day. After 24 hours of underwater natural yeast fermentation, peeling and pectin were removed with Pulper, and then Anaerobic Maceration reaction was carried out for 48-60 hours. Finally, the berries were placed in the sunshine house for shade and slow drying until the water content of the berries dropped to 12%. Finally, the coffee beans were treated with the aroma of this anaerobic fermented wine.

Qianjie coffee is suggested to be brewed.

Suggested cooking method: hand flushing

Filter cup: V60

Degree of grinding: medium and fine grinding

Water temperature: 90 ±1 ℃

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g

That is, 30-120-225g