Introduction to the Triple Anaerobic Fermentation Processing Method from COE Champion El Paraíso Estate in Cauca, Colombia
FrontStreet Coffee - Colombia Paradise Estate Triple Fermentation Process Introduction
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).
Anaerobic Fermentation Processing Method
In recent years, anaerobic fermentation processing has become extremely popular in coffee, frequently seen in competitions such as CBC (China Barista Championship) or WBC (World Barista Championship). This fermentation processing method initially involves placing coffee cherries in airtight containers or in washing tanks for water fermentation.
During this process, different microorganisms are used for fermentation to create special flavors. After fermentation is complete, these coffee cherries are then taken for sun-drying.
Diego Samuel's Latest Technology
From Paradise Estate, Mr. Diego Samuel's latest technology research and development processing method. Through triple anaerobic fermentation of Castillo coffee varieties, it brings out very prominent aromas of eucalyptus and rosemary, with very clear maple syrup notes.
Triple Anaerobic Processing Method
Fermented in a valve at 18°C for 48 hours, fermented in mucilage at 19°C for 48 hours, then rinsed with 40°C water, followed by rinsing clean 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
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