What is the special treatment of coffee beans? the anaerobic fermentation treatment of coffee sounds very advanced.

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Introduction of Qianjie-Coffee anaerobic treatment

Treatment method

At present, the more common traditional coffee treatment methods include: full water washing (double washing and semi-washing are also long-term treatments); full-sun treatment; honey treatment (derived from Brazil (called half-sun treatment). Popular in Costa Rica and spread around the world); wet planing (popular in Indonesia and parts of Southeast Asia).

The influence of treatment on coffee flavor (good / bad) is huge, so coffee producers have studied the processing process and put forward a variety of experimental treatment methods which are different from traditional processing methods. its core is to produce coffee with innovative flavor according to the special conditions of producing areas and coffee varieties (without changing the coffee variety). The experimental treatment method stems from the demand for unique flavor in the boutique consumer market. The aim is to increase the added value of coffee and create more profits.

"the treatment method is one of the important links that affect the taste, and the producer's good treatment method is beneficial to quickly (compared with coffee variety improvement and breeding) to create high-score coffee with special flavor. Consumers can easily drink advanced taste spectrum and interesting tonality that they have not experienced before, and the key to the dispute over the experimental treatment method lies in the balance between artificial signs and natural flavor in the experimental treatment method. "

Anaerobic treatment

Special treatment that is popular all over the world

A brief introduction to what is anaerobic treatment

Choose fully ripe coffee cherries, sugar content must reach a certain level, the quality must be good enough. It is fermented in a completely airtight container that can be monitored and filled with carbon dioxide. In the process of fermentation, the changes of temperature and pH value should be strictly controlled. when the sugar in pectin and mucus has just been completely consumed, the fermentation should be stopped immediately and dried in the sun immediately to avoid excessive fermentation.

The coffee beans produced by this treatment have fuller thickness, bright wine aroma, low acidity and better sweetness.

Knowledge: coffee roasting is a process that produces Mena reaction and caramel reaction inside raw beans, producing more wonderful flavors.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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