How to introduce the flavor and taste of Colombian coffee and red wine?

How to introduce the flavor and taste of Colombian coffee and red wine?

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. In order to achieve predictable results, and consistent production of each batch.

Origin information: Cundinamaca province, eastern foothills of the Colombian Andes. It is planted at an altitude of 1800mi 2000 meters, the average temperature is 16 °, the density of raw beans is high, and the requirement for baking is high.

Now I would like to introduce a very good red wine-treated coffee bean.

So what is the process of "red wine flavor treatment"? In fact, the treatment of Winey is strictly similar to that of solarization, or "efficient solarization". Pick the fully ripe coffee fruit and use industrial wind equipment to increase the air flow in the coffee bean drying space and accelerate the fruit drying. FISHER COFFEE has sold three types of red wine coffee beans since last year, two from Panama and one from Guatemala. The newly produced seasonal beans currently on sale are from the wine processing bourbon of La Capra Manor in Guatemala, and those who will arrive in Hong Kong later will be from Panama. The Guatemala handled by winey this year is more mature than last year. It is a very wonderful flavor coffee. I recommend it to you.

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.