Description of Flavor of Coffee beans treated with Red Wine

In addition, some containers are similar to red wine fermentation plugs or one-way exhaust valve devices through which carbon dioxide can be discharged to control the air concentration in the container. At this time, the coffee fruit in the container is acetic acid fermentation, this bean flavor is relatively bright and clean, with citric acid flavor Sasa described in the competition: the selection of Columbia Cloud Manor (Las Nubes) Ramidan species (Rume Sudan), the coffee fruit in a sealed metal container for anaerobic fermentation, the fermentation process of PH, the type and number of bacteria involved in the fermentation and other variables for purposeful control. The processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation. In the process, malic acid and stone acid are formed, and the stone acid is relatively stable, so the coffee beans fermented by lactic acid have more mellow acidity and have cheese, nutty and creamy flavors. In the traditional process of raw coffee beans, whether it is washing or sun exposure, or honey treatment, it will produce "fermentation" more or less. However, different fermentation substances, different environments, different drying processes, etc., create a different treatment flavor and taste.

In the above treatment, it is easy to have a problem: the changeable fermentation degree of coffee beans is difficult to control. However, the red wine treatment method can ensure the quality of coffee beans by controlling the PH value, even temperature and humidity, and closed fermentation will firmly "tie" the aroma substances of coffee beans. After looking up the data, the editor learned that 2015 WBC contestant Sasa brought a Colombian bean similar to the red wine brewing process, which once aroused heated discussion in the circle. The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. It is said that even in Colombia, only eight estates have succeeded in bringing coffee beans treated in this way to market. According to the data of these 8 estates, the red wine treatment methods can be roughly divided into acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation) and mixed fermentation (Mix Fermentation).

Hartman's story, like his coffee, is legendary. Hartman Manor is located in Chilidge, Santa Clara. The founder's name is Eloise Strauss Hartman. He was born on June 20, 1891 in the Moravilla region of Austria and Hungary in what is now the Czech Republic, and died on May 25, 1970 at the age of 78. Today's Hartman Manor is a family business founded by Latip Hartman (son of Eloise) in 1940. In 1966 Latip married Dinola Sandy of Costa Rica. They have five sons, Latipa Jr., Alan, Alexander, Alice and Kelly. Each family member is responsible for the growth management, harvesting and handling of the coffee and the visit to the manor. A family estate that has grown coffee for more than 100 years is a legend in itself.

The family business has a state cup testing laboratory and a sample baking room. Rigorous cup test of each batch of coffee fruit. This ensures that the coffee quality at Hartman Manor is stable and is always looking for progress. Their scientific attitude towards coffee and nearly 100 years of family experience ensure their excellent production.