Red Wine treatment Coffee Bean treatment washing and Solar introduction of manors in producing areas

Introduction to the treatment of coffee red honey

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 lithic acid are formed, and the lithic acid is relatively stable, so the coffee beans fermented by lactic acid have more mellow acidity and have cheese, nutty and creamy flavor.

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 point, the coffee fruit in the container is fermented with acetic acid, and the bean flavor is relatively bright and clean, with citric acid flavor.

In the traditional process of raw coffee bean treatment, whether it is washing, 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, red wine treatment can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and closed fermentation will firmly "tie" the aroma of coffee beans. Acetic acid fermentation: cleaner, 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