Red Wine treatment of Raw Coffee beans-Honey treated Coffee beans

Red wine treatment of green coffee beans-honey treated coffee beans

Acetic fermentation: cleaner, livelier acids, brighter acids, citric acid

Lactic fermentation method: taste more round, cleaner than acetic acid fermentation method, higher body, malic acid/tartaric acid

Until now, processing plants have been operated manually, handed down from generation to generation, such as biting and feeling the fermentation of coffee beans. This fermentation process is uncontrollable and variable.

Controlled fermentation monitors the degree of fermentation by controlling the pH. To achieve predictable results and consistent production from batch to batch

1. Shade system

The shade system effectively blocks out sunlight, allowing the coffee pulp to produce more sugar, resulting in more sweetness and a wonderful, shiny acidity in the final coffee.

2, stainless steel container

Once harvested, the beans are fermented in stainless steel containers, eliminating the use of traditional cement or ceramic tile containers, which absorb the flavor of the coffee beans rather than retaining more of the coffee flavor in the coffee pulp.

3. Carbon dioxide

The container in which the beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that all the flavor and aroma of coffee are retained in the coffee, and the flavor of coffee is more obvious.

4. Controlled environment

Finally, these containers of coffee beans are placed in a controlled environment, which ensures that the coffee beans with the same flavor can be reproduced every time. However, the traditional processing method is affected by weather, humidity and other factors, and it is difficult to ensure that the flavor of beans treated every time is consistent.