What is fermented coffee beans and why do they ferment? What are the fermentation methods? Honduran litchi orchid

Fermentation refines the sweetness, mellowness and acidity of the coffee. From bread to wine, fermentation is the latest buzzword in the food field. Now he is entering the field of coffee. Roasters around the world are using fermentation technology to release the exotic flavor and flavor of coffee.

So what exactly is fermented coffee? Fermented coffee, also known as cultured coffee, refers to coffee that has not been fermented after harvest, when it is still in the form of cherries, but after pulping and shelling, before baking (raw coffee). This is a specially treated raw coffee that, after roasting, grinding and brewing, produces a different aroma and flavor from unfermented coffee (many people would say better). "the fermentation process is no stranger to coffee. Most coffee produced around the world has been fermented mainly in ordinary water to break down enzymes, produce sugar and provide a smooth taste. However, coffee-loving communities have been experimenting with using different yeast / bacterial strains to soak coffee beans in different media other than water to help coffee beans absorb different flavors. and give a more complex flavor to the same kind of coffee that we have grown for generations. However, do not expect coffee to contain probiotics (beneficial bacteria that help the digestive system) after fermentation. The fermentation process of coffee takes place before roasting coffee beans, so all probiotics that exist after fermentation are eliminated during the roasting process. However, fermentation improves the sweetness, mellowness and acidity of the coffee, and even adds fruit to the coffee.

So how many medium fermentation methods are there on the market now?

Barrel fermentation

You should be very familiar with it. I said it before when I introduced Shirley this coffee. Barrel fermented coffee is the process of gently fermenting raw coffee beans in buckets, which were once used to make alcoholic beverages and spirits such as wine, whisky, rum and bourbon. When raw coffee is aged in this way, it has many flavor features and characteristics of oak and spirits, making unique and delicious coffee beans.

In addition to Shirley, in the front street, litchi orchids, also from Moca Manor in Honduras, are also fermented in brandy barrels. The entrance has the feeling of brandy, the taste is thick, and the sweetness of honey is also very strong.

Fruit fermentation

Launched by Maverick & Farmer Coffee (founder of Flying Squirrel Coffee), "Orange you Curious" blended coffee uses a unique barrel fermentation process, with fresh Arabica coffee beans fermented with orange juice for 24 hours. The natural yeast present on orange peel and coffee peel acts on fructose and produces a truly unique mixture that is very refreshing. They also make specialty coffee with milk and honey, in which coffee beans are fermented with lactic acid bacteria (milk from cows from their own farms). Then the coffee is further processed by honey drying. It's definitely a double enjoyment! This creates a wonderful, mellow coffee with some flavors of milk, toffee and melon.

Coarse sugar fermented coffee

This unique coffee is fermented in crude sugar before being processed on washed parchment. By baking it to medium depth, the flavor characteristics were further improved.