Introduction to the treatment of coffee bean red wine and red honey sun washing
The grinding degree is based on the Yang family Pegasus bean grinder as a reference, the above values are all reference suggestions, please consider and adjust according to the actual cooking situation and personal preferences.
Lao Xiao baked notes:
The beans are treated with special red wine. The peel and pulp of the coffee are removed and washed with water. After fermenting in an anhydrous fermentation tank for 20.6 hours, the coffee beans are placed in an elevated greenhouse for 10 days. The special flavor brought by this special treatment is well worth a try!
Coffee beans and producing areas:
Country of origin: Colombia, Colombia
Manor: Jiukui JOAQUIN
Altitude: 2100 m
Bean seed: Typica/Caturra
Treatment: red wine treatment
Cup test: 89 points
Acetic acid fermentation: cleaner, more lively acid, brighter acid, citric acid
Lactic acid fermentation: taste more round, less cleanliness than acetic acid fermentation, higher alcohol thickness, malic acid / tartaric acid
Prior to this, the treatment plants used manual operations handed down from generation to generation, such as biting to feel the degree of fermentation of coffee beans. This kind of fermentation is uncontrollable and changeable.
The fermentation method can be controlled to monitor the fermentation degree by controlling the PH value. In order to achieve predictable results, and consistent production of each batch.
Origin information: Cundinamaca province, eastern foothills of the Colombian Andes. It is planted at an altitude of 1800 mi 2000 meters, the average temperature is 16 °, the density of raw beans is high, and the requirement for baking is also high.
