Flavor characteristics of anaerobic fermented coffee in Huoyanshan, Costa Rica? Where are the anaerobic fermentation processes?

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Anaerobic fermentation process

1. Coffee cherry flavors are more concentrated in mucilage (pectin and mucus) than in seeds (seeds).

two。 Affected by cherry maturity, variety, seasonality, soil and water and other factors, different pectin has different sweetness and quality; different pectin provides different flavor.

3. Fermentation is a process in which sugar is converted into a variety of compounds to produce alcohol; CO2 is produced in this process, which gradually leads to high pressure in the closed container; high pressure is beneficial for seeds to absorb flavor substances in pectin.

4. Alcohol fermentation can be controlled by controlling temperature and time.

5.pH value is an important reference index of fermentation process.

To sum up, there must be a completely airtight stainless steel container that can be monitored.

Secondly, all coffee cherries involved in fermentation must be fully ripe, sugar content must reach a certain level, and the quality must be good enough.

In the process of fermentation, the changes of temperature and pH value should be strictly controlled. when the sugar in pectin and mucus has just been completely consumed, the fermentation should be stopped immediately and dried in the sun immediately to avoid excessive fermentation.

Anaerobic fermentation of Huoyanshan, Costa Rica

Product name: Costa Rican Flame Mountain,

Origin: Costa Rica, western valley,

Farm EI Socorro,

Manor Cordillera de Fuego Flame Mountain,

Luis Eduardo Campos, the owner of the estate,

Bean seed: Kaddura,

1400m above sea level

Treatment method: anaerobic fermentation Anaeroic

Flavor: cinnamon, red apple, clove, hot red wine,

Qianjie coffee is suggested to be brewed.

Suggested cooking method: hand flushing

Filter cup: V60

Degree of grinding: medium and fine grinding

Water temperature: 90 ±1 ℃

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g

That is, 30-120-225g

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