Fermentation treatment of coffee beans differences and flavor characteristics of carbon impregnation anaerobic double anaerobic treatment

There is a growing trend that has aroused the interest of coffee professionals. This trend is an interest in different fermentation methods and coffee processing test methods. There is an element that wants to break through the boundaries of flavor and promote the boundaries that coffee really becomes. From carbonic acid impregnation to anaerobic fermentation, different fermentation methods are being studied and tested. So let's explore the meaning of some of these fermentation and how they affect the coffee you drink every day.

Carbon impregnation

Since Sasa Sestic won the WBC championship in Seattle in 2015, carbonic acid dipping has become increasingly popular because it is an experimental processing method and he uses it as his award-winning coffee. Carbon impregnation is deeply rooted in the wine industry because it is a popular method for harvesting and processing wine grapes. This method is still seen as an experimental method, but there are plenty of opportunities to break through the boundaries and find more flavor in coffee.

Carbonic acid impregnation is essentially soaking (fermenting) coffee in an environment rich in carbon dioxide. After picking, the coffee cherries are placed in stainless steel buckets that are usually sealed. Once put in, the carbon dioxide is pumped into the bucket and the coffee cherry is allowed to decompose different levels of pectin. This treatment usually produces bright wine coffee with a strong red fruit flavor.

Anaerobic fermentation

Anaerobic fermentation is another interesting fermentation method because it is placed in an environment with limited oxygen, coffee is sealed and sealed, and oxygen is not allowed to enter. The coffee is either beaten after picking or in good condition. The remaining fermentation time can range from 12 to 100 hours, depending on the producer's confidence and experience in his / her coffee.

When coffee is anaerobic fermented, it is usually put in a plastic bag and sealed. Instead of pumping O2 or CO2 into the bag, it is placed separately and fermented in an environment with limited oxygen. This fermentation creates bright, crisp and clean coffee with a more traditional flavor.

Double fermentation

Double fermentation, also known as double washing, is a common method popular in East Africa. This is essentially a method of washing and fermenting coffee in two rounds. When coffee is selected and sorted, it is placed in canals or buckets and soaked and fermented for a period of time. The coffee is then scrubbed and washed through the canal. The second round of fermentation / washing, repeat the first round, and then proceed

The drying process.

As mentioned earlier, this is a common method in East Africa as well as in global producers. It is said that it can produce a very clean cup of coffee with a bright and crisp fruit flavor. It can also give roasters and consumers around the world a deeper understanding of coffee itself. Although these three fermentation methods are not the only ones for coffee fermentation, these methods are getting more and more attention and popularity.