Lactic acid fermentation treated coffee about the recently popular red wine treated coffee

Colombian red wine treatment

At present, of all the coffee producing areas on the earth, very few red wine-like treatments have been successfully tested. After years of testing, this treatment has finally been able to control the acidic structure of coffee. Fermented coffee similar to red wine treatment greatly enhances the sweetness, cleanliness and multi-level complex and elegant acidity of the coffee. This fermentation method greatly improves the quality and uniqueness of coffee products.

Red wine treatment, also known as controllable fermentation, or lactic acid / acetic acid fermentation

The team, led by American Felipe Sardi, is made up of bioscientists and ecologists who use technologies such as solar energy to cultivate and process raw beans.

A special manual picking team is trained and picked strictly in accordance with the picking requirements of boutique coffee beans: immature fruit.