What is the anaerobic fermentation treatment of coffee? the characteristics of anaerobic fermentation treatment

The emergence of anaerobic fermentation treatment

With the increasing prosperity of the global boutique coffee market, more and more attention is being paid to quality from the production end to the consumer side. From planting, to post-harvest, to extraction, every link is in the "developing" stage, every once in a while there are always new techniques, new concepts, new models are used in the coffee industry.

In terms of post-treatment, in recent years, in addition to the traditional washing and sun treatment, Indonesia's unique wet peeling method, and the honey treatment led by Costa Rica, several new or experimental treatments have also been developed rapidly. Among them, the "anaerobic fermentation treatment Anaerobic Fermentation", which imitates red wine brewing, has attracted special attention. We won the title of 2015WBC from Sasa Sestic from Australia in 2015 with a coffee bean simulating "red wine treatment". Five of the top six contestants in the 2018 WBC Competition (except the Dutch contestants) unanimously chose the coffee beans of "anaerobic fermentation treatment Anaerobic Fermentation" to participate in the competition, and it is not difficult to see their strong posture.

What is anaerobic fermentation treatment?

According to Sasa Sestic himself, the method is to inject carbon dioxide into an airtight container to squeeze out the oxygen from the noodles, slow down the decomposition rate of sugar in coffee pectin in an oxygen-free environment, decrease the ph value more slowly, and prolong the fermentation time, thus developing a better sweetness and a more balanced flavor.

Characteristics of anaerobic fermentation treatment

1. Fermentation in a closed environment can reduce the uncontrollable factors of the external environment on the fermentation process.

2. Fermentation in an oxygen-free environment for a long time can increase the round flavor and avoid uncomfortable dryness and acetic acid.

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