The red wine treatment of coffee beans can also be called quasi-red wine treatment.

Can you think of the relationship between coffee and red wine? I'm sure you've heard of the traditional coffee making process, but how much do you know about coffee processed with red wine? Let's take a look at it next.

The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

The traditional treatment method is difficult to control the changeable fermentation degree of coffee beans. But red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and airtight fermentation makes aroma less volatile.

Next, let's talk about the specific process of fermentation. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

The selected coffee cherries are placed in a specific container by the farmer's uncle, which should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.

In general, the processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid. this process is called lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented by lactic acid are more sour, with cheese, nutty and creamy flavor.

Do you feel surprised by this process? have you ever tasted the coffee made by this method?