How Sweet is the Flavor of Honey Processed Coffee Beans? Is Double Honey Processing Even Sweeter?

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FrontStreet Coffee - Introduction to Double Anaerobic Processing

The anaerobic fermentation processing method was first born in Costa Rica, the most imaginative country in coffee processing. It was invented by coffee farmer Luis Eduardo Campos while working at the famous coffee company "Café de Altura" and was popularized several years later by WBC champion Sasa Sestic.

The anaerobic fermentation processing method for coffee beans actually references winemaking techniques. For example, Sasa Sestic mentioned above was inspired by the brewing process of Beaujolais Nouveau. He adds carbon dioxide to stainless steel fermentation tanks, squeezes out the air, and allows coffee beans to ferment in an oxygen-free environment. This reduces the decomposition speed of sugars in the coffee bean pectin and slows the decrease in pH value, thereby achieving higher sweetness and more distinctive flavors.

This is the most well-known anaerobic fermentation method - "Carbonic Maceration," also known as the "red wine processing method." Double anaerobic fermentation, as the name suggests, is divided into two stages of anaerobic fermentation process, but the fermentation time of each stage varies, leading to different flavors.

Double anaerobic processing involves first anaerobic fermentation of whole cherries for 28 hours, followed by anaerobic fermentation without the fruit skin for 40 hours. During the fermentation process, Diego also uses special containers and continuous monitoring, and adopts different parameters in stages to achieve flavor optimization! The cup flavors include cheese, tropical fruits, papaya milk, berry milkshakes, etc., with a rich mouthfeel.

Knowledge Point

Although coffee beans are called "beans," they are actually the seeds of the fruit of the Rubiaceae plant (coffee tree).

In Summary

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