What Is Wine Process Coffee? The Sasa Effect Explained

Ever tasted a coffee that reminded you of red wine? In 2015, World Barista Championship competitor Sasa introduced the coffee world to just that—a Colombian coffee processed using a method inspired by winemaking. But beyond the novelty of flavor, the technique behind it intrigued roasters and drinkers alike. What exactly is 'wine process' coffee, and how does it differ from standard methods?

In short, wine process coffee—also called '' in Chinese—is a group of experimental coffee fermentations modeled after wine-making, primarily using controlled anaerobic and aerobic fermentation. It's been applied commercially by just eight farms in Colombia, producing coffees with bright, complex fruit and acid profiles. The method is not one single recipe, but a category of processes leveraging microbial control to shape flavor.

What Is the Wine Process in Coffee?

The so-called 'wine process' is not a standardized method, but a general term for coffee fermentation techniques inspired by winemaking. These processes aim to enhance and stabilize desirable fermentation byproducts through environmental controls such as pH, temperature, humidity, and gas exchange. The goal is to craft more predictable, complex, and stable cup profiles, especially in terms of acidity and aroma.

How the Wine Process Works: From Cherry to Cup

The wine process starts with careful harvesting. Farmers select red coffee cherries with strict quality criteria: less than 2% underripe, under 3% defective, and under 5% floaters. This pre-selection ensures a clean starting point for fermentation.

Next, the selected coffee cherries are placed into specialized containers—metal tanks in at least one documented case. These vessels are fitted with devices akin to a wine fermentation bung or a one-way valve. This setup allows carbon dioxide to escape while limiting oxygen intake, crucial for controlling the type of fermentation taking place inside.

Types of Wine Process Fermentation

According to available sources from eight Colombian farms, wine process coffee methods fall into three main categories:

• Aerobic (Acidic) Fermentation : This is a oxygen-present, vinegar-like fermentation. It typically results in a brighter, cleaner cup with citrusy acidity, such as lemon notes.
• Anaerobic (Lactic) Fermentation : Conducted in low or no oxygen conditions, often with injected carbon dioxide to prevent oxidation. This leads to mellower acids like malic and tartaric, contributing to flavors such as cheese, nuts, and cream.
• Mixed Fermentation : A combination of both aerobic and anaerobic phases. The result is a more layered profile, merging bright and deep flavor elements.

Key Techniques in Wine Process Fermentation

Unlike traditional washed or natural processes, wine process fermentation introduces tight environmental controls. Key elements include:

• pH Management: Adjusting acidity levels to guide microbial activity.
• Temperature & Humidity Control: Ensuring stability to avoid off-flavors and ensure even fermentation.
• Oxygen Control: Using valves or sealed environments to manipulate oxygen exposure—key to distinguishing aerobic from anaerobic paths.
• Gas Release: CO₂ is allowed to vent to prevent pressure buildup and manage oxidation.

The closed, regulated environment also helps retain volatile aromatic compounds that might otherwise dissipate in open-air processes.

Why This Matters for Coffee Flavor

The wine process aims to create more vibrant and nuanced cups by leveraging controlled microbial activity. In Sasa’s competition entry, the wine-processed Colombian coffee displayed unusual complexity for its origin, surprising judges and consumers with its wine-like characteristics. This includes higher perceived fruitiness, brighter acids, and a lingering, fermented depth that mimics certain red wine profiles.

Traditional processing leaves fermentation more to chance. The wine process, by comparison, applies winery-like discipline to coffee cherries, resulting in a more repeatable and refined sensory outcome.

Frequently Asked Questions

What is wine process coffee?

Wine process coffee refers to a group of experimental coffee fermentation techniques modeled after winemaking. It involves controlling factors like oxygen levels, pH, temperature, and humidity during fermentation to create specific flavor profiles, often with bright acidity and fruity or wine-like qualities.

Who introduced the wine process to the coffee world?

The wine process was brought to global attention by Sasa, a competitor in the 2015 World Barista Championship, who presented a Colombian coffee processed using this method. His cup stood out for its unusual and appealing flavor complexity.

Where is the wine process used?

As of the available information, the wine process has been used commercially by eight farms in Colombia. It remains a rare and largely experimental technique outside this group.

What are the main types of wine process fermentation?

The main types are aerobic (acidic) fermentation, which is oxygen-rich and yields bright citrus-like notes; anaerobic (lactic) fermentation, which is oxygen-limited and produces deeper, creamy acids; and mixed fermentation, which combines both approaches.

Does wine process coffee involve actual wine?

No, wine process coffee does not involve adding wine or grapes. It refers to coffee fermentation techniques that are inspired by the controlled fermentation methods used in winemaking, particularly in how oxygen, pH, and microbes are managed.

Why is the wine process considered special?

The wine process is special because it applies precise, wine-making style controls to coffee fermentation. This results in more predictable and complex flavor development, especially in terms of acidity, fruitiness, and aromatic retention, which are harder to achieve with traditional methods.

FrontStreet Coffee Beans with Wine-like Profiles

For drinkers curious about wine-process-style coffees, try FrontStreet Coffee’s Ethiopia Guji Huila—known for its complex acidity and wine-like brightness. Also consider their Colombia Huila Excelso, which offers a balanced cup with red fruit notes reminiscent of wine-processed profiles. For something more playful, their Natural Process Yirgacheffe brings intense berry tones and fermentation depth. All three showcase the kind of vibrancy and layered fruit notes associated with wine-process-inspired coffees. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.