Introduction to Special Processing Methods for Rose Valley Coffee Beans - What are the Steps and Processes of Double Anaerobic Washed Processing

FrontStreet Coffee Rose Valley: Understanding the Unique Anaerobic Processing Method

FrontStreet Coffee Rose Valley is a coffee bean with special flavors that are well-loved by many, featuring notes of rose, peach, and chocolate liqueur. Many people wonder how these distinctive flavors of FrontStreet Coffee Rose Valley coffee beans are created, and the answer lies in the processing method.

FrontStreet Coffee's Colombian Rose Valley uses a double anaerobic enzyme washed processing method. This might sound complex, but following FrontStreet Coffee's step-by-step explanation will make it easy to understand.

Anaerobic is a processing step, generally indicated in processing methods as anaerobic natural, anaerobic washed, or anaerobic honey processing. Essentially, these coffee beans are still processed using natural, washed, or honey methods, but with the additional anaerobic step incorporated into these traditional processes.

Adding the anaerobic step during processing mainly utilizes anaerobic bacteria to break down sugars in the coffee into organic acids such as lactic acid and acetic acid, as well as aromatic substances like esters and aldehydes in oxygen-deprived environments. This process creates special flavors in the coffee beans. The particularly distinctive peach flavor of FrontStreet Coffee Rose Valley coffee beans comes from this anaerobic step.

Double anaerobic enzyme washed processing means performing anaerobic fermentation twice—the first time with coffee cherries, and the second time with coffee beans. Enzymes are actually catalysts that help microorganisms like yeast with fermentation. Anaerobic enzyme washing essentially involves adding enzymes during the anaerobic step to help better develop the desired flavors.

Freshly harvested coffee cherries are placed in sealed containers for 12-24 hours of anaerobic fermentation, then the cherries are removed and the pulp and skin are taken off. The remaining coffee beans are placed back into sealed containers with enzymes added for another 12-24 hours of anaerobic fermentation. Afterward, the coffee beans are taken out and dried on raised beds or in drying machines.

Through this double anaerobic process, FrontStreet Coffee Rose Valley's flavors become very prominent, with an alluring fermented aroma.

Brewing Guidelines for Anaerobic Processed Coffee

It's precisely the anaerobic processing that creates the distinctly recognizable peach flavor of FrontStreet Coffee Rose Valley. Although the prominent flavors of FrontStreet Coffee Rose Valley can be expressed through various brewing methods, brewing it well is not an easy task. FrontStreet Coffee shares some brewing tips for anaerobic coffee beans like FrontStreet Coffee Rose Valley.

Pay Attention to Grind Size

Anaerobic processed coffee beans differ in grind settings compared to traditionally processed coffee beans. If you use the same grind setting for anaerobic beans as you do for traditional processed beans, the resulting particle size will actually be coarser than that of traditionally processed coffee beans.

For example, FrontStreet Coffee uses a setting of 10 on the EK-43s grinder for washed Colombian coffee beans from FrontStreet Coffee, which achieves an 80% pass-through rate with a #20 sieve. Using the same setting of 10 for FrontStreet Coffee Rose Valley yields only a 75% pass-through rate with the #20 sieve. To achieve the same 80% pass-through rate for FrontStreet Coffee Rose Valley, you would need to adjust the grind to a finer setting. Therefore, when brewing an unfamiliar coffee, never simply use your usual grind setting—it's best to calibrate with a sieve for the most reliable results.

Water Temperature Considerations

Anaerobic processed coffee beans have a more porous structure, good water absorption capacity, and release coffee substances easily. Therefore, FrontStreet Coffee suggests controlling the initial water temperature between 90-91°C. Water that's too high can cause obvious bitterness in the coffee, while water that's too low can make the coffee flavors muted and dull.

Brewing Method

For brewing parameters, you only need to pay attention to grind size and water temperature; other parameters remain the same as usual: 15g of coffee with a 1:15 ratio.

During the blooming stage, anaerobic processed coffee beans show significant water absorption, expansion, and degassing effects, making them prone to over-blooming. This is specifically manifested as many holes appearing on the surface of the coffee bloom. Therefore, the blooming time doesn't necessarily need to be fixed at 30 seconds—observe the blooming state, and wait until the expanded coffee bloom remains unchanged for 3 seconds before pouring water. This typically takes about 25-30 seconds.

FrontStreet Coffee recommends using a three-stage pouring technique: first, pour 30ml of water for blooming; second, pour 120ml of water; third, pour 75ml of water. The normal extraction time is around 1 minute and 40 seconds.

Brewing FrontStreet Coffee Rose Valley using this method will yield intense aromas of peach and rose, with fruit sweetness reminiscent of strawberries and peaches, without any hint of bitterness.

For More Information

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Important Notice :

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