Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Columbia Huilan anaerobic solarization
Origin: Colombia
Production area: Huilan Esvidogatin Farm
Altitude: 1800m
Variety: Kaddura
Treatment: anaerobic solarization
Flavor description: pineapple, mango, litchi, cantaloupe
Anaerobic (Anaerobic) fermentation is a very popular post-processing method of coffee in recent years. Coffee fruits are usually put in airtight containers or in washing tanks to ferment in water. In this process, different microorganisms are used to ferment to produce a special flavor. After the fermentation is completed, these coffee fruits are taken to the sun to dry.
Characteristics of anaerobic fermentation treatment
The coffee fruit is placed in a stainless steel container (which will not absorb the previous coffee bean flavor) to make the flavor cleaner.
Fermentation in a closed environment, various factors are easier to control, each treatment of coffee beans tend to be more consistent, and the aromatic substances are not easy to volatilize.
Fermentation in an oxygen-free environment, the flavor is more round, easy to have cheese, cream aroma.
The coffee bean flavor using this method usually has a fuller mellow thickness and wine aroma.
