What are the coffee beans grown in Yunnan that are treated with red wine

The origin of the name of "red wine treatment" comes from its treatment process, and the name of "red wine flavor treatment" comes from its treatment results-full alcohol thickness, red wine fermentation flavor, low acidity and excellent sweetness.

In the traditional process of processing raw coffee beans, whether it is washing, sun exposure, or honey treatment, it will produce "fermentation" more or less. However, different fermented substances, different environments and different drying processes have created different processing flavors and tastes.

What is the process of "Red Wine Taste 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.

Some containers are similar to red wine fermentation plugs or one-way exhaust valve devices through which carbon dioxide can be discharged to control the air concentration in the container. At this point, the coffee fruit in the container is fermented with acetic acid, and the bean flavor is relatively bright and clean, with citric acid flavor.

In the process of coffee fruit to raw coffee bean treatment, "fermentation" will occur more or less, whether it is washing treatment, honey treatment, or sun treatment will undergo this chemical change process. Different substances involved in fermentation (coffee peel, coffee pulp

Coffee pectin, bacteria species, bacteria distribution), different fermentation environment (water and no water, oxygen and oxygen, PH environment, etc.), different drying process (container material, natural sun, drying equipment, turning times, etc.), resulting in different post-treatment flavor and taste

The quality of honey treatment is more stable than that of drying treatment, but not as good as that of washing treatment. This method of processing coffee beans by honey treatment has recently been sought after by coffee lovers. It has a sweet taste and is rich in Crema. It is suitable for extracting Espresso from the base of Italian coffee. The advantage is that it can restore the flavor of coffee beans, the coffee is more sweet, and the taste of red wine is outstanding. The disadvantage is that coffee beans are very vulnerable to pollution and mildew during the drying process after the exocarp of coffee berries are removed.