Description of Taste and Flavor of Coffee Raw Bean Red Wine

Description of Taste and Flavor of Coffee Raw Bean Red Wine

The selected coffee cherries are placed in a specific container by the farmer's uncle, which should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.

In general, the processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid. this process is called lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented by lactic acid are more sour, with cheese, nutty and creamy flavor.

Drying: after washing, at this time, the coffee beans are still wrapped in the pericarp, the moisture content is up to 50%, must be dried, the moisture content is reduced to 12%, otherwise it will continue to ferment, mildew and rot. The better treatment is to use sunlight to dry, although it takes 1 to 3 weeks, but the flavor is very good and very popular. In addition, some places use to stimulate drying, greatly shorten the processing time, so that the flavor is not as good as sun-dried coffee. The aforementioned Sigri Farm uses the hot equatorial sun to dry its coffee beans. No wonder its Sigri Coffee has won a lot of praise for washing in the select coffee market: farms that use water washing must build water pools and be able to introduce an endless supply of live water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean.

The sun treatment has a very high requirement on the climate, and if you encounter a rainy day in the sun, it will make the beans moist and moldy. When drying raw beans in the sun, the color is yellow, and the center will be brown after baking, rather than the white of washed beans. Sun beans have relatively better sweetness and mellow thickness, while less sour taste, but the quality is more unstable, there will be greater fluctuations. Due to the low cost of tanning, it is widely used not only in Ethiopia and Yemen, but also in Robbins grown in Africa and Indonesia.

Yega Xuefei is a small town in Ethiopia at an altitude of 1700-2100 meters above sea level and is also synonymous with Ethiopian fine beans. Since ancient times, it is a piece of wetland in Ethiopia. [Yega] means [settle down]. [Xuefei] means [wetland], so [Yejasuefi] means [let's settle down in this wetland]. Most of Yega Xuefei's beans are washed, but there are also a small number of excellent beans that can be treated by the sun, and the cost of sun treatment is much higher than that of water washing, because it takes manual time to constantly turn those red coffee fruits to enhance the attractive fruit aroma and mellow thickness.