How to Brew Hartmann Coffee Beans with Red Wine Processing Method to Achieve Wine-like Aroma
Wine Processing Method: A Controlled Fermentation Approach
The wine processing method, also known as the controlled fermentation method or lactic/acetic acid fermentation method, represents an innovative approach to coffee processing.
The Research Team
The experimental team is led by American Felipe Sardi and consists of biological scientists and ecologists.
Harvesting Standards
The specialized harvesting team is trained and strictly follows the specialty coffee bean harvesting requirements: unripe fruits are carefully selected.
Fermentation Methods
Acetic Acid Fermentation — Aerobic fermentation (produces cleaner, lively acidity with brighter quality, primarily citric acid)
Lactic Acid Fermentation — Anaerobic fermentation (results in rounder mouthfeel, slightly less clean than acetic fermentation but with higher body, primarily malic/tartaric acid)
Quality Control
Through controlled pH monitoring, the degree of fermentation is tracked to achieve predictable results with consistent quality across batches.
Visual Characteristics
Coffee beans processed with the wine method typically have a deeper color, with silver skin showing wine-red or brown-red tones attached to the green beans, making them highly recognizable.
FrontStreet Coffee's Wine-Processed Offering
FrontStreet Coffee's [FrontStreet Coffee Panama Hartmann] utilizes this processing method. The wine processing gives this coffee beans a rich fermented wine aroma that is truly impressive!
Brewing Recommendations
FrontStreet Coffee Panama Hartmann Pour-over Recommended Parameters:
V60/90°C/1:15 ratio/2-minute extraction time
Flavor Profile
Flavor: Grapefruit, low acidity, rich fermented wine aroma
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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