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Introduction to the triple fermentation treatment of Qianjie-Columbia Paradise Manor
In recent years, anaerobic fermentation is obviously very popular in coffee, whether in CBC (China barista contest) or WBC (World barista contest). This fermentation treatment initially places the coffee fruit in an airtight container or in a washing tank to ferment in water.
In this process, different microbes are used to ferment to create a special flavor, and after the fermentation is completed, the coffee fruits are dried in the sun.
From Paradise Manor, Mr. Diego Samuel's latest technology research and development. Through the triple anaerobic fermentation of Castillo coffee, the flavor is very prominent in eucalyptus, rosemary and very clear maple syrup.
Triple anaerobic treatment: fermented in a valve at a temperature of 18 °for 48 hours, fermented in 19 °mucus for 48 hours, then rinsed with 40 °water, rinsed with 12 °water, and controlled drying at 35 °and 25% humidity for 24 hours. until 17% 18% humidity of raw coffee, stand for 8 days, fix the secondary aromatic diameter in the coffee.
Triple fermentation of Columbia Paradise Manor
Production area: examination card
Variety: Castillo
Treatment: triple anaerobic fermentation
Altitude: 1700m
Flavor: Rosemary, eucalyptus, maple syrup
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