What is the difference between anaerobic treatment and traditional treatment? Difference between anaerobic fermentation and anaerobic treatment

With the development of boutique coffee, there has been a great innovation in coffee treatment, such as anaerobic fermentation treatment of coffee set off a frenzy. What is the difference between anaerobic solarization, anaerobic washing, double anaerobic fermentation and carbon dioxide impregnation?

Anaerobic fermentation treatment

The anaerobic fermentation process was first sparked by Australian contestant Sasa Sestic, the 2015 WBC champion, whose beans are injected with carbon dioxide into sealed fermentation jars to drain oxygen to create an oxygen-free environment. This will make the coffee taste more round, mellow, but also bring out more tartaric acid.

[anaerobic solarization]

Anaerobic sun treatment is to put freshly harvested coffee cherries into a sealed fermentation bucket for low-temperature fermentation, the temperature must be lower than 10-15 degrees Celsius.

In an anaerobic environment, the decomposition rate of pectin sugar is slowed down, and the ph value decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor.

After more than three days of anaerobic fermentation, the coffee cherries in the bucket were sun-dried.

Like the Flower Moon Night in Colombia, this coffee from the Estogatin Farm is treated with anaerobic sun treatment. Its flavor is strawberry jam, flower fragrance, cream, wine heart chocolate.

[anaerobic washing treatment]

In the anaerobic washing treatment, the freshly picked coffee cherries are fermented for 12 hours, then the peel and pulp are removed, and then the coffee beans are put into a sealed fermentation bucket for anaerobic fermentation for 24-48 hours. After fermentation, the coffee beans in the bucket are dried.

The pink bourbon of Hope Manor in Colombia is treated with anaerobic washing, which is characterized by citrus, berries, black tea and cocoa.

[double anaerobic fermentation treatment]

In fact, double anaerobic is similar to anaerobic, except that it is carried out in two stages in the anaerobic stage, and the time of controlling the two anaerobic processes can show different flavors.

The cherry blossoms from Columbia Paradise Manor are treated with double anaerobic water treatment. First, the fresh coffee cherries are put into a sealed fermentation bucket for anaerobic fermentation, then the coffee cherry peel and pulp are taken out and put into a new fermentation bucket for anaerobic fermentation. Finally, it is dried. This bean shows the flavor of spiced tea, citrus acid and mint.

[carbon dioxide impregnation]

The carbon dioxide impregnation method is inspired by the red wine production process. [the whole bunch of uncrushed grapes are put together in a barrel full of carbon dioxide (in an anoxic environment), and the grape particles break and squeeze out juice. separate the grape juice and peel, and then add yeast to ferment. Therefore, the carbon dioxide impregnation method is also called red wine treatment.

Freshly picked coffee cherries are completely put into a completely sealed metal jar, injected with carbon dioxide and discharged with oxygen, creating an oxygen-free environment in which coffee beans are fermented in an oxygen-free environment, reducing the rate of sugar decomposition and pH decline in coffee bean pectin, resulting in higher sweetness and more special flavor.

Representative is the Panamanian Hartman Manor's red wine treatment Fakaduai, showing a lively acidity, tropical fruit, wine aftertaste, honey and other flavors.

So what's the difference between anaerobic fermentation and traditional treatment?

First of all, whether it is anaerobic fermentation treatment or the traditional sun, water washing, honey treatment, there is a fermentation process. In a broad sense, the concept of fermentation itself contains anaerobic, so the current treatment methods will experience a certain degree of anaerobic fermentation, but there are differences in degree and direction.

The process of anaerobic treatment believes that the controllability will be higher than the traditional treatment, and people can monitor and adjust the subtle changes in the fermentation bucket, so as to replicate the operation and stabilize the production quality. However, the factors that can be regulated by the traditional treatment method will be less. Therefore, the anaerobic process makes coffee more uniform and easier to monitor, while the aerobic process is more complex and more difficult to monitor.