Introduction to Enzyme-Treated Coffee Beans—Flavor and Characteristics of Dual Anaerobic Enzyme Washed Coffee Beans

In recent years, the term "special processing" has appeared with increasing frequency. Coffee beans processed through these special methods exhibit highly distinctive flavors and exceptionally rich aromas, making them significantly different from coffee beans produced through traditional processing methods. Today, FrontStreet Coffee uses its own house-roasted FrontStreet Coffee Colombia Rose Valley coffee beans as an example to introduce the characteristics of double anaerobic enzyme washed processed coffee.

Anaerobic Fermentation

Anaerobic fermentation is a processing method that has been widely used in recent years. It mimics the processing methods used for red wine. The process involves injecting carbon dioxide into a sealed container to displace oxygen, creating an anaerobic environment. This slows down the decomposition rate of sugars in the coffee mucilage, with the pH value decreasing at a more gradual pace, thereby extending the fermentation time. This approach develops enhanced sweetness and more balanced flavors.

Double Anaerobic Enzyme Washed

This is a processing method that builds upon anaerobic washing by adding special enzymes for a second anaerobic fermentation. After the coffee cherries are removed from the anaerobic environment, machines are used to remove the skin and pulp. The coffee beans, still containing mucilage, are then placed in plastic bags or other sealed containers for another round of anaerobic fermentation. This processing method, which undergoes two separate anaerobic fermentations, is known as double anaerobic fermentation. After fermentation is complete, the coffee beans are dried. Coffee beans processed in this manner present an exceptionally rich fruit sweetness.

FrontStreet Coffee's Colombia Rose Valley coffee uses this processing method. This FrontStreet Coffee double enzyme washed Rose Valley bean features stunning peach characteristics, accompanied by cranberry, liqueur chocolate, and rose notes.

Rose Valley Origin

FrontStreet Coffee's Rose Valley is produced at the Finca El Arbol farm in the Santander region of Colombia.

The farm owner, Vargas, has been growing coffee at Finca El Arbol for up to 20 years. At Finca El Arbol, only fully mature, bright red coffee cherries are selected for harvesting. Through washing, defective floating beans are removed, and the coffee undergoes two rounds of anaerobic fermentation with the addition of special enzyme groups for fermentation. Great attention is also paid to the drying process of the coffee beans, avoiding excessively high temperatures and adopting a slow drying method.

The variety of FrontStreet Coffee's Rose Valley coffee beans is Caturra, which belongs to the natural variant of Bourbon. It was discovered in Brazil in 1937. Its plant structure is not as tall as Bourbon, being more compact. Caturra was introduced from Brazil in 1960 and currently accounts for 45%-50% of Colombia's coffee production, having replaced the earlier Typica. Caturra is suitable for cultivation at altitudes between 700-1750 meters, with higher elevations producing better flavor. It often features refreshing fruit acidity and subtle sweetness.

FrontStreet Coffee Brewing Recommendations

Filter: V60
Water Temperature: 90-91°C
Grind Size: 80% pass-through rate with #20 standard sieve (EK-43s grinder setting 9.5)
Coffee-to-Water Ratio: 1:15
Coffee Amount: 15g

Pour the coffee grounds into the V60 filter, and wet the coffee bed with twice the amount of water as the coffee grounds to form a dome for a 30-second bloom. Then, using a small water stream, pour in a circular motion from inside to out until reaching 125g, then pause. Wait until the coffee bed drops to half the height of the filter, then continue with the same fine water stream to pour the third segment to 225g. Remove the filter once all the coffee liquid has filtered through, with a total time of approximately 2 minutes.

FrontStreet Coffee's Colombia anaerobic enzyme washed Rose Valley presents sweet rose notes, followed by liqueur chocolate flavors upon tasting. As the temperature decreases, you can taste the sweet and sour notes of dried cranberries.

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