How about Colombian palm trees and big beaked bird manor coffee? Lactic acid fermentation and oxidation

Lactic acid fermentation treatment (Lactic Fermentation): higher concentration of lactic acid bacteria was obtained by anaerobic method in the process of coffee fermentation. Because the ideal flavor of coffee is "mellow", "high sweetness", "caramel", "wine acidity" and "silky taste", all of which depend on the concentration of lactic acid in the fermentation process. Palm trees and big-billed bird estates are fermented with mucus carbohydrates, a type of bacteria that produces lactic acid to get a more complex level of flavor.

Before you begin to remove the peel, put the cherries in an airtight jar. The sugar content, temperature and pH value were recorded. Ripe cherries have a high sugar content, and they provide plenty of food and fermentation for yeast and bacteria that naturally exist in the air and coffee cherries. One of the by-products of this fermentation is carbon dioxide. When the jar is sealed, it is slowly filled with carbon dioxide, draining the air. Under these anaerobic conditions (that is, no oxygen), the living bacteria produce lactic acid, hence the name. After lactic acid fermentation, LPET will ferment the cherry in a container for about 70 hours before removing the peel.

Colombia LA PALMA & EL TUCAN

Colombian Palm trees and Big Bird Manor

Country: Colombia

Producing area: Cymbidium

Manor: Palm Tree and Big Bird Manor

Treatment method: lactic acid solarization

Altitude: 1650 m

Variety: Kaduai

Qianjie Coffee is recommended to be made by hand:

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Cooking method: 32 grams of water steaming for 32 seconds, injection to 126 grams, and so on when the water level is about to expose the powder bed, continue to inject water to 228 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) the extraction time is one minute and 50 seconds.

Carbon dioxide impregnation Carbonic Maceration: the main difference between carbon dioxide impregnation and other anaerobic treatments is that in the carbon dioxide impregnation process, coffee cherries do not have to remove the pulp before entering the sealing tank. For coffee beans treated with carbon dioxide impregnation, first, coffee cherries are screened to remove low-density coffee cherries floating on the surface of the water, and then added to an airtight container with an one-way valve, much the same as the anaerobic method. Because the pulp of coffee cherries is also put into a container to ferment together, it may take days or weeks to ferment. Different pressure levels in the container will produce different effective sugars and pectin for microbial consumption during the whole fermentation process. Near the bottom of the container, over time, the coffee cherry is gently pressed by gravity, while the top coffee cherry remains unpressed, and the whole fermentation process is slow and complete.