Which estates use red wine to treat coffee beans?-what is the flavor and taste
Which estates use red wine to treat coffee beans?-what is the flavor and taste
According to Sasa's description in the competition, the processor injected carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented by lactic acid have a more mellow acidity, with cheese, nutty and creamy flavor.
The selected coffee cherries are placed in a specific container by the farmer's uncle (the beans used in the Australian barista Sasa competition are placed in a metal container). But in any case, the container 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 produced by this reaction are relatively bright, clean and citric acid.
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.
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What are the coffee bean farms in Brazil and what cooperative importers are there in China?
What are the coffee bean farms in Brazil? what are the cooperative importers in China? ancient bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. These estates, such as Capin Branco and Vista Allegre, are also on the market for old bourbon coffee.
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Coffee beans Candle Awn dry incense original estate is where the main taste Description
Also Ethiopian sun beans, candle beans undergo strict supervision and selection, avoiding the annoying soil odor and high rate of bad beans found in common sun beans, and instead highlight the attractive sweetness for which sun treatment is known. Candle light charming fruit tone inherited the traditional Egyptian sun given by the charming aroma, without reservation to express round full aftertaste
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