Coffee beans treated with red wine

Red honey treatment

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. In order to achieve predictable results, and each batch of consistent products currently in all coffee producing areas on the earth, very few successfully tested red wine treatment methods. After years of testing, this treatment has finally been able to control the acidic structure of coffee. Fermented coffee similar to red wine treatment greatly enhances the sweetness, cleanliness and multi-level complex and elegant acidity of the coffee. This fermentation method greatly improves the quality and uniqueness of coffee products.

Red wine treatment, also known as controllable fermentation, or lactic acid / acetic acid fermentation

The experimental team, led by American Felipe Sardi, is made up of bioscientists and ecologists who apply technologies such as solar energy to cultivation and raw bean processing.

Sasa described in the competition: select Rume Sudan from Las Nubes, Colombia, put the coffee fruit in a sealed metal container for anaerobic fermentation, and purposefully control the pH value of the fermentation process, the type and number of bacteria involved in the fermentation and other variables. 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).