What is the relationship between coffee flavor and fermentation?

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Front Street-Coffee Flavor understanding

"fermentation" is more or less involved in the treatment of raw coffee beans. Just like fermentation to wine, coffee fermentation directly affects the flavor and quality of coffee beans. So that, in order to strengthen the role of fermentation, and specifically use "red wine treatment", "carbon dioxide treatment" and other great tricks.

Fermentation is a chemical reaction. Yeast, bacteria and other microbes break down one substance into other simpler substances. Usually, the substance to be decomposed is sugar. In this process, heat will be released. In addition, different kinds of enzymes become catalysts for the fermentation process.

To put it simply, fermentation is a natural change, and when you put sugar and water together, it is the starting point of the fermentation process. And coffee cherries happen to contain both. Therefore, when the coffee cherries are picked (sometimes before picking, depending on the humidity), the fermentation process begins.

The problem is that fermentation can both improve and destroy the flavor of coffee. It all depends on how the processor treats the fermentation process.

What does fermentation have to do with coffee beans?

Fermentation is a key link in the processing of raw coffee beans, which occurs in two ways:

Aerobic: the reaction that accompanies when oxygen is sufficient. Controlling fermentation in this way is very simple, as long as you put the freshly picked coffee cherries in a jar or container and let the microbes go their own way. At the same time, time and temperature are monitored for follow-up control and analysis.

Anaerobic: in this case, the coffee cherry is placed in a jar and filled with water to insulate it from the air. This process will allow different kinds of microbes to work. Basically, boutique coffee beans contain the following characteristics: sweetness, acidity, mellow thickness, unique flavor, such as fruit, flower, caramel, chocolate and so on. "

Different producing areas show different flavors.

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