Innovative Coffee Processing Method: Enzyme Washed - Enzyme Washed Processing Process, Coffee Bean Flavor Profile

For more specialty coffee knowledge, please follow: FrontStreet Coffee

In recent years, innovative coffee processing methods have been emerging, with new techniques like anaerobic processing, enzyme processing, and carbon dioxide maceration beginning to make their mark. This article will introduce the enzyme-washed processing method, which received mixed reviews upon its debut. Now, years later, FrontStreet Coffee will guide you through an exploration of what makes this processing method special.

Innovative Processing Method - Anaerobic Enzyme Wash

This processing method differs from traditional washed processing in that traditional washed processing relies on natural fermentation, while anaerobic enzyme wash uses an oxygen-free environment with added enzymes to assist fermentation, achieving desired flavor profiles.

This processing method is most famously represented by Colombia's Granja La Esperanza, whose product "Rose Valley" burst onto the scene with immediate acclaim. Granja La Esperanza's owner, Vargas, has been cultivating coffee at the farm for 20 years. At Granja La Esperanza, only fully mature, bright red coffee cherries are selected for harvesting. Through washed processing, defective floating beans are removed, followed by two rounds of anaerobic fermentation with special enzyme groups. Great attention is also paid to the coffee bean drying process, avoiding excessive temperatures and adopting a slow drying method.

Anaerobic Enzyme Wash Process

The anaerobic enzyme wash removes defective coffee beans through washed processing, then places the processed coffee beans in a sealed container. Carbon dioxide is injected to displace oxygen, creating an anaerobic environment that slows down the decomposition of sugars in the coffee mucilage. The pH also decreases at a slower rate, extending fermentation time to develop better sweetness and more balanced flavors in the coffee.

FrontStreet Coffee's Rose Valley comes from Granja La Esperanza. The anaerobic enzyme wash processing gives these coffee beans peach-like aroma and subtle rose floral notes.

FrontStreet Coffee: Colombia Rose Valley Coffee Beans

Origin: Colombia, Santander region
Estate: Granja La Esperanza, Colombia
Processing: Anaerobic Double Enzyme Wash
Altitude: 1700 meters
Variety: Caturra

Coffee Variety

Caturra is a natural mutation of the Bourbon variety. It was discovered between 1915 and 1918 in a plantation in Minas Gerais, Brazil. A group of genes in the Bourbon plants cultivated in the plantation mutated, causing the plants to grow smaller (similar to dwarfism). This new coffee variety, expressed in a new biological form, was called "Caturra" by locals in Guaraní language, meaning "small." Sometimes it is also called "Nanico."

Caturra's compact size allows for denser planting, and its secondary branches are closely spaced, enabling it to produce more fruit in the same space. This significantly increases yield per unit area. Additionally, because of its small size, harvesting is more convenient. In Colombia, Caturra production is considered to account for almost half of the national production. It simultaneously possesses excellent acidity and aroma, with overall brightness and good sweetness.

FrontStreet Coffee Roasting Analysis

Considering that Colombia Rose Valley undergoes double anaerobic wash processing, FrontStreet Coffee's roaster uses a medium roast for the Rose Valley coffee beans to preserve the fruit notes and rich acidity while showcasing clean mouthfeel and the sweet-sour balance of flavors.

Yangjia 800N, Bean input: 480g. When the roaster reaches 180°C, beans are added with damper at 3 and heat at 130; Return temperature at 1'36"; When roaster reaches 140°C, damper opens to 4; When roaster reaches 151.6°C, yellowing point at 6'00", at which time the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage. At 8'17", ugly wrinkles and black patterns appear on the bean surface, toast aroma clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'48", first crack begins, damper fully opened. At 188°C, heat reduced to 80; At 192°C, heat reduced to 50; Development after first crack for 2'10", discharged at 197°C.

FrontStreet Coffee Brewing Guide

Dripper: Hario V60 #01
Water Temperature: 91°C
Dose: 15g
Ratio: 1:15
Grind: Medium-fine (80% pass-through through #20 sieve)

FrontStreet Coffee's segmented extraction technique: First, use 30g of water to fully wet the coffee grounds into a "hamburger" shape for 30s blooming (if you don't see a "hamburger" shape, pay attention to whether the coffee beans lack freshness/grind is too coarse); For the second pour, at 50s on the timer, pour water to 125g, then stop and wait for the water level to drop to 2/3 of the coffee bed before the third pour; For the third pour, at 1'40" on the timer, pour water to 225g, waiting for the coffee to completely finish dripping with a total extraction time of 1'50". After coffee extraction is complete, gently swirl to allow the coffee liquid to fully mix evenly before tasting.

Flavor Description

In terms of processing method, Rose Valley uses double anaerobic enzyme wash, resulting in more pronounced acidity. Overall, Rose Valley tastes more like a glass of juice, with grape and strawberry sensations mixed with floral notes. Huayueye is more balanced, with floral strawberry notes accompanied by black cocoa aftertaste, creaminess, and fermentation characteristics.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473