COE Champion from Cauca: Colombian El Paraiso Triple Anaerobic Fermentation Process
FrontStreet Coffee - Colombia Paradise Estate Triple Fermentation Processing Method Introduction
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In recent years, anaerobic fermentation processing has clearly become very popular in coffee, frequently appearing in competitions such as CBC (China Barista Championship) or WBC (World Barista Championship). This fermentation processing method initially involves placing coffee cherries in sealed containers or in washing tanks for water fermentation.
Different microorganisms are used during this process to create special flavors, and after fermentation is complete, these coffee cherries are taken for sun-drying.
From Paradise Estate, this is the latest technology research and development processing method by Mr. Diego Samuel. Through triple anaerobic fermentation of Castillo coffee variety, it produces very prominent notes of eucalyptus, rosemary aroma, and very clear maple syrup in the flavor profile.
Triple Anaerobic Processing Method
Fermentation in a valve at 18°C for 48 hours, fermentation in mucilage at 19°C for 48 hours, then rinsed with 40°C water, followed by thorough rinsing with 12°C water. Controlled drying at 35°C and 25% humidity for 24 hours until the green coffee beans reach 17%-18% moisture content, then rested for 8 days to fix the secondary aromatic compounds present in the coffee.
Colombia Paradise Estate Triple Fermentation
- Region: Cauca
- Variety: Castillo
- Processing Method: Triple Anaerobic Fermentation
- Altitude: 1700m
- Flavor Notes: Rosemary, Eucalyptus, Maple Syrup
In Summary
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