Coffee Bean Red Wine Processing Method Flavor Description Grind Setting Origin Region Estate Introduction

FrontStreet Coffee (FrontStreet Coffee) · Red Wine Processing Method Flavor Description Grind Setting Origin Estate Introduction

Generally, processors inject carbon dioxide into containers to prevent the formation of volatile acids through oxidation. This process is called lactic acid fermentation, which produces malic acid and tartaric acid. Since tartaric acid is relatively stable, beans processed through lactic acid fermentation have a richer, mellower acidity with cheesy, nutty, and creamy flavors.

Traditional processing methods make it difficult to control the varying degrees of fermentation in coffee beans. However, the red wine processing method can ensure coffee bean quality by controlling pH values, and even temperature and humidity, while sealed fermentation prevents aromatic substances from volatilizing.

Next, let's discuss the specific fermentation process. First, Colombian farmers carefully harvest coffee cherries and meticulously select red coffee fruits to ensure that among the selected coffee cherries for processing, the ratio of unripe cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

SaSa selects the Rume Sudan variety from Colombia's Las Nubes estate, referencing the fermentation process of wine production. They place coffee fruits in sealed metal containers for anaerobic fermentation, purposefully controlling factors such as pH values, types and quantities of bacteria involved in fermentation, creating championship flavors in the cup. If this controlled fermentation process were to be named "red wine processing method," then the winey processing methods in Panama and Guatemala over the past two years should more appropriately be called "red wine flavor processing method."

Acetic Acid Fermentation Method:

Cleaner, more vibrant acidity, brighter acidity quality, citric acid.

Lactic Acid Fermentation Method:

More rounded mouthfeel, lower cleanliness compared to acetic acid fermentation, higher body, malic acid/tartaric acid.

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

Controlled fermentation uses pH value control to monitor fermentation degree, achieving predictable results and consistent batches.

Product Name: FrontStreet Coffee Colombia Red Wine Process

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.

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