Description of coffee bean flavor by Colombian bourbon red wine treatment introduction of taste varieties of grinding scale

Colombian red wine treated coffee beans

Washing is to remove the peel and pulp and then dry, the degree of fermentation is very low.

Honey treatment is to remove the peel, with part of the pulp for drying, the drying process will produce a certain degree of fermentation.

The sun is dried with peel and pulp, and the degree of fermentation is slightly higher in the drying process.

The red wine treatment is to bring out the link of "fermentation" alone, and let the biological bacteria participate, so the degree of fermentation is the highest.

This is why the wine flavor of the red wine treatment is particularly obvious, but sometimes the red wine treatment can be superimposed with the sun drying treatment, so it is also called the red wine sun treatment. The sun treatment here only means to dry the fermented shell beans naturally in the sun, rather than drying the whole coffee fruit with skin like the whole sun treatment.

To give two examples, the first example below has no sun-drying treatment, and the second example has a superimposed sun-drying treatment.

Example 1:

The coffee fruit is peeled by a Pinhalevse peeling machine, and the peeled coffee fruit is fermented with about 2% Pichia anomala bacteria, 2% Saccharomycopsis fibuligera bacteria and 2% Aspergillus niger bacteria at 40 degrees Celsius for 24 hours, then washed twice with an ultrasonic cleaning machine, then soaked and fermented in clean water for 24 hours, then dried to 10% moisture content in a blast oven, and then shelled with a sheller.

Special manual picking teams have been trained and picked strictly in accordance with the picking requirements of boutique coffee beans: immature fruits < 2%, defective beans < 3%, floating beans < 5%.

Acetic acid fermentation-aerobic fermentation

Lactic acid fermentation-anaerobic fermentation

Expectations for the taste:

Acetic acid fermentation: cleaner, more lively acid, brighter acid, citric acid

Lactic acid fermentation: taste more round, less cleanliness than acetic acid fermentation, higher alcohol thickness, malic acid / tartaric acid

Prior to this, the treatment plants used manual operations handed down from generation to generation, such as biting to feel the degree of fermentation of coffee beans. This kind of fermentation is uncontrollable and changeable.

The fermentation method can be controlled to monitor the fermentation degree by controlling the PH value. To achieve predictable results and consistent production in each batch