Anaerobic treatment of boutique coffee? What is the anaerobic treatment of Colombian boutique coffee?

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It is known that sun exposure, water washing, and honey treatment are the basic options for the treatment of coffee. with the rise of the coffee market, the number of people who love high-quality coffee is becoming larger and large. as a result, many people in the production industry have invested in the research and development of new post-processing methods for coffee, and in recent years, the treatment method with extremely high exposure and respected by many coffee masters must be "anaerobic fermentation treatment." At the Qianjie Cafe, a bean called Esteogatine Farm in the Huilan area of Colombia is treated by a kind of anaerobic treatment, the anaerobic slow sun treatment. The flavor emitted during cooking is just like its name, with the smell of flowers and strong aroma of fermented wine.

The anaerobic fermentation method just mentioned is applied to the post-processing of coffee beans based on the wine-making concept. The pioneer who used this method to achieve stable production stood out in the World barista Competition (WBC) in 2015, which was the champion of the year, Sasa Sestic.

On the treatment of anaerobic fermentation

In fact, the method of anaerobic fermentation was first invented by Luis Eduardo Campos, a coffee farmer in Costa Rica, and it was not until a few years later that it was promoted by Sasa Sestic, the Australian competitor who won the WBC. Anaerobic fermentation treatment, narrowly defined as carbon dioxide impregnation, originates from grape wine. The principle is that during grape fermentation, carbon dioxide gas gradually increases and goes into an anaerobic state. The dominant fermentation state of anaerobic bacteria causes the grapes to convert their own sugar into alcohol, brewing a wine body with a soft export, refreshing flavor and special aroma. The treatment of coffee is different from the wine-making process. Need to strive for a short time for coffee fermentation, so in the process directly use constant pressure carbon dioxide into the sealed tank, so that the coffee fruit completely into the oxygen-free state for fermentation.

Sasa Sestic, the 2015 WBC champion, chose a coffee bean from Yunwu Manor in Colombia, which is made by carbon dioxide impregnation. The principle is that the complete coffee cherry without removal of peel and pulp is placed in an airtight stainless steel bucket, oxygen is extruded and carbon dioxide is injected to keep it in a completely oxygen-free environment, forcing coffee cherries to undergo anaerobic fermentation and decomposition inside the pericarp, and at the same time by controlling factors such as PH and temperature to ensure the final quality of coffee.

Advantages and disadvantages of anaerobic fermentation treatment

Compared with the sun, water washing and honey treatment which depends on oxygen fermentation, the anaerobic fermentation treatment has more special aroma, but also because of the lack of oxygen, the fermentation process is slower than the traditional sun, water washing and honey treatment. After the completion of fermentation, it is removed from the barrel and must be dried immediately to prevent the fermentation process from continuing (to aerobic fermentation). Through the traditional treatment of oxygen fermentation, if there is no strict control of the labor process, it is more likely to produce over-fermented sour gas, while the flavor of coffee beans fermented without oxygen is brighter, purer and tasteful. and with a hint of cheese, dairy products, and even wine flavor, the overall taste can be said to be sweet and refreshing.

The key point of anaerobic fermentation is to reduce the influence of external environment on coffee cherry and its fermentation process as much as possible. although it takes a long time to wait, the tonality of the front, middle and back stages, as well as acidity and bitterness can be more balanced and comfortable. and maintain an excellent aroma, which is a highly valued treatment at present.

With the influence of the coffee tide, the global popularity of boutique coffee is increasing unabated. From the growth of fruit to the final production of a good cup of coffee, each link is gradually analyzed independently and controlled more scientifically. Among them, in addition to the continuous improvement of the traditional coffee fermentation method, which has been maintained for centuries, new treatment methods have sprung up in recent years. In addition to the anaerobic fermentation treatment mentioned in this article, treatments such as anaerobic solarization, anaerobic washing and double anaerobic treatment have also emerged in the initial stage. Coffee lovers have more diverse and interesting coffee flavors to try before the stable and skilled stage. If you have the opportunity, you might as well analyze the flavor mysteries of these treatments from drinking.

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