Description of Flavor of Coffee Bean and Red Wine by Flavor description Grinding scale production area Manor

Coffee beans Red wine processing Flavor description Grinding scale Production area Manor introduction

Usually, processors inject carbon dioxide into the container to prevent oxidation to volatile acids, a process known as lactic acid fermentation, which produces malic acid and stearic acid. The stearic acid is relatively stable, so lactic acid fermentation produces beans with a richer sour taste and a cheesy, nutty, creamy taste.

Traditional processing methods are difficult to control the variable fermentation degree of coffee beans. But red wine processing rules can control pH, even temperature and humidity, to ensure the quality of coffee beans, and closed fermentation makes aroma less volatile.

Next, let's talk about the specific process of fermentation. First, Colombia farmers carefully picked coffee cherries, carefully selecting coffee red berries to ensure that less than 2% of the cherries were unripe, less than 3% were defective, and less than 5% were floating

SaSa selects Rume Sudan from Las Nubes in Colombia, refers to the fermentation process of wine treatment, places coffee fruit in a sealed metal container for anaerobic fermentation, and controls the pH value in the fermentation process, the type and quantity of bacteria involved in fermentation, etc. purposefully, creating the champion flavor in the cup. If this process of controlled fermentation is called the "red wine process," then the winey process in Panama and Guatemala over the last two years would be more appropriately called the "red wine process

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.

Origin information: Cundinamarca Province, eastern foot of the Andes Mountains in Colombia. The planting altitude is 1800-2000 meters, the average temperature is 16° C, the green bean density is high, and the baking requirements are also high.