Coffee fermentation what does coffee bean fermentation mean? is coffee bean fermentation necessary?

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Why are we talking about fermentation?

The firm thing about Sasa is that we know very little about fermentation-but it's very important.

At Re;co, he said, "when I travel around the world, taste coffee, conduct processing experiments with more than 50 producers, and also on my farm, I realize that there are many inconsistencies in traditional processing techniques. And most of these contradictions come from fermentation. "

In fact, he explained, "in some cases, the quality of coffee increases or decreases by 8 percent. "when most specialty coffee scores range from 80 to 92 (out of 100), 8 is a significant difference.

What is fermentation?

Simply put, fermentation is the decomposition of sugar and starch into acids or alcohol.

He told me that this yeast is called Sacromises cerevisiae. "this is a microbe, a natural wild yeast, also found in grapes, cocoa beans and other fruits. It exists in wine making, cocoa bean processing and coffee processing. "

As for bacteria, it is called Lactobacillus.

Sasa explained: "during the natural fermentation of coffee, enzymes produced by yeasts and bacteria begin to break down sugars in the mucus, which is a different biological process."

So sugar degrades its lipids, proteins and acids and converts them into alkyd. This changes its smell, color, pH value and mucus composition. "

He also told me that there are different types of fermentation in the world, but two are particularly noteworthy: dry fermentation and wet fermentation.

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