A Detailed Introduction to Coffee Bean Red Wine Processing Method: Historical Origins, Development, and Specific Operational Techniques

Colombia Red Wine Process

Among all coffee producing regions on Earth, very few have successfully experimented with wine-like processing methods. After years of testing, this processing method can finally control the acidity structure in coffee. Coffee processed through fermentation similar to red wine processing greatly enhances the sweetness, cleanliness, and multi-layered complex yet elegant acidity in the coffee. This fermentation method significantly improves the quality and uniqueness of the coffee produced.

Red Wine Processing Methods

The red wine process, also known as controlled fermentation method, or lactic/acetic acid fermentation method, was developed by an experimental team led by American Felipe Sardi, consisting of biological scientists and ecologists who applied technologies such as solar energy to cultivation and green bean processing.

A specialized hand-picking team was trained and strictly follows specialty coffee bean picking requirements: unripe fruits are rejected.

Acetic Acid Fermentation — Aerobic Fermentation

Lactic Acid Fermentation — Anaerobic Fermentation

Expected Flavor Profiles:

Acetic Acid Fermentation: Cleaner, vibrant acidity, brighter acidity notes, citric acid

Lactic Acid Fermentation: Rounder mouthfeel, slightly less clean compared to acetic fermentation, higher body, malic/tartaric acid

Previously, processing plants used traditional manual methods passed down through generations, such as biting beans to feel the fermentation degree. This fermentation method was uncontrollable and variable.

The controlled fermentation method monitors fermentation degree by controlling pH values to achieve predictable results and consistent batch production.

Product Name: FrontStreet Coffee Colombia Red Wine Process Coffee

Origin Information: Eastern foothills of the Andes Mountains, Quindío Department, Colombia. Growing altitude 1800-2000 meters, average temperature 16°C, high green bean density, requiring higher roasting standards.

Flavor: Maple syrup sweetness and malt sugar flavor, vibrant citric acidity and creamy body, persistent sweet aftertaste, clean finish.

Roast Level: Medium roast

Packaging: One-way degassing valve

Package Unit: Half-pound package

Brewing Recommendations: Pour-over, siphon, flannel filter

Pour-over Brewing Recommendations

Water Temperature: 90-95°C

Grind Size: Setting 3

Coffee-to-Water Ratio: 1:16 (15g coffee to 240g water)

Grind size is referenced to Yang's Small Pegasus grinder. The above values are reference suggestions; please adjust according to actual brewing conditions and personal preferences.

Roasting Notes:

This FrontStreet Coffee Colombia Joaquin red wine process coffee bean uses a special red wine processing method. After removing the coffee fruit pulp and washing clean, it's fermented in a water-free fermentation tank for 20.6 hours, then placed on high racks for 10 days of sun drying. The special flavors brought by this unique processing method are definitely worth trying!

Coffee Bean and Origin Information:

Country: Colombia

Estate: JOAQUIN

Altitude: 2100 meters

Variety: Typica/Caturra

Processing Method: Red Wine Process

Cupping Score: 89 points

Source: Internet

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473