Costa Rica · Flame Mountain · Anaerobic Fermented Coffee Flavor Characteristics? What Are the Anaerobic Fermentation Processes

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Anaerobic Fermentation Process

1. The flavor of coffee cherries is more concentrated in the mucilage rather than the seeds.

2. Influenced by factors such as cherry maturity, variety, seasonality, and local terroir, different mucilage have different sweetness levels and quality; different mucilage provide different flavors.

3. Fermentation is a process that converts sugars into various compounds to produce alcohol; this process generates CO2, which gradually creates high pressure in sealed containers; high pressure facilitates the seeds' absorption of flavor compounds from the mucilage.

4. Controlling temperature and time can control alcoholic fermentation.

5. pH value is an important reference indicator during the fermentation process.

In summary, a fully sealable stainless steel container with monitoring capabilities is essential;

Secondly, all coffee cherries participating in fermentation must be fully mature, sugar content must reach a certain level, and quality must be sufficient.

During the fermentation process, strictly control temperature and pH value changes. When the sugars in the mucilage are just completely consumed, immediately open the container to stop fermentation and promptly dry under sunlight to avoid over-fermentation.

Costa Rica · Volcán de Fuego · Anaerobic Fermentation

Product Name: Costa Rica · Volcán de Fuego ·

Origin: Costa Rica, Western Valley

Farm: EI Socorro

Estate: Cordillera de Fuego (Volcán de Fuego)

Farm Owner: Luis Eduardo Campos

Variety: Caturra

Altitude: 1400m

Processing Method: Anaerobic Fermentation

Flavor: Cinnamon, red apple, clove, mulled wine

FrontStreet Coffee Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

30g water for bloom, bloom time 30s

分段：Pour to 120g, pause, then slowly pour to 225g

That is 30-120-225g