Speaking of anaerobic treatment, anaerobic coffee has indeed become popular in recent years, and coffee often shows a strong aroma, amazing, bright wine aroma, full alcohol thickness, low acidity, and good sweetness.
The anaerobic treatment method is to put the coffee beans into a controllable closed container to inject carbon dioxide, extrude the oxygen inside, slow down the decomposition rate of sugar in the coffee pectin in an anaerobic environment, and the PH value also decreases at a slower rate, prolonging the fermentation time, thereby developing a better sweetness and a more balanced flavor, so as to finally get a coffee bean with a different flavor.
"Colombia Anaerobic Sunshine Flower Moon Night" comes from the Huilan appellation, the Huilan appellation is the most famous coffee producing area in Colombia, belongs to the mountainous terrain, coffee is planted in the slopes of the valley, the rain is abundant, preferably Arabica varieties, the unique natural climate grows coffee with a full taste, nuts, dark chocolate aromas and soft pleasant fruit acid.
The owner of the Huilando Gating Farm Estate, who comes from a family that grows coffee, has been engaged in coffee production since the age of 18, has worked professionally in the city of Acevedo, and with a passion for coffee cultivation, he puts the coffee cherries into sealed fermentation barrels and extends the entire fermentation time with low-temperature fermentation, with 15-20 days of fermentation to make the flavor of the coffee more possible.
1. Colombia Anaerobic sunbathing flower moon night
Country: Colombia
Appellation: Huilan Esvidogatine Farm
Treatment: Anaerobic sun exposure
Breed: Cardura
Altitude: 1800m
Flavor: Strawberry jam, fermented wine, cream, chocolate
Degree of baking: shallow baking
Recommended brewing: 1:15 powder water ratio, water temperature 90 °C, 15 g powder, extraction time of 2 minutes.
"Colombia Anaerobic Enzyme Washed Rose Valley" Big Tree Farm is located in the Santander appellation of Colombia, a famous appellation in northern Colombia, west of Magdalenajo, grown at an altitude of about 1400-1600 meters, the coffee beans in this appellation are known for their strong taste, long aftertaste and unique fresh flavor of grass and trees.
Big Tree Farm owner Vargas has been growing coffee at Big Tree Farm for 20 years. At Big Tree Farm, only the fully ripe coffee cherries with bright red appearance are selected for picking, and the defective floating beans are removed by washing, and 2 anaerobic fermentations are carried out and fermented in special enzyme groups, and also pay great attention to the drying process of the coffee beans, avoiding excessively high temperatures when drying, and taking a slow drying method.
2. Colombia Anaerobic Enzyme Wash Rose Valley
Estate: Columbia Big Tree Estate
Appellation: Santander appellation
Treatment: Anaerobic double enzyme wash
Altitude: 1700
Degree of baking: shallow baking
Flavor: Rose, peach, chocolate, cream
Recommended brewing: 1:15 powder water ratio, water temperature 90 °C, 15 grams of powder, extraction time of 2 minutes.
"Sunflower Warm Sun Comprehensive Blending" Italian blending is mainly to select more than 2 kinds of coffee beans before roasting or after roasting and then mixed together, the purpose of blending is to have a more pleasant and rich aroma, more characteristic flavor, enhance the sense of balance and mellow and thick texture of the taste, so that the advantages and disadvantages between the beans can complement each other, to achieve balance.
Sunflower Warm Sun Blend is a 6:4 barrel fermented Shirley and sun-dried red cherry beans for blending single bean, which can be used as an espresso, making a latte will have a strong dark chocolate flavor, with some wine charm, but also suitable for hand-brewed extraction.
Third, sunflower warm sun comprehensive blending
Breeds: Kadura, Kaduai, Pacas, native species
Flavor: Chocolate, cream, vanilla, fermented wine, citrus
Degree of baking: medium and deep
Hand punch recommended brewing parameters: 1:15 powder water ratio, water temperature 87 °C, 15 grams of powder, extraction time of 2 minutes.
Italian recommended parameters: double-ended stalk 20 grams of powder (deviation plus or minus 1 g powder), extract 40 grams of coffee liquid, extraction time 25 seconds.
"Honduras Barrel Fermentation Shirley" barrel fermentation process is to wash the freshly picked coffee cherries in delicate water, then put them into the mature whiskey oak barrels and ferment them at low temperatures for 30-40 days (at a temperature of about 15-20 °C), and then dry them in the shade.
Iv. Honduras Barrel Fermentation Shirley
Country: Honduras
Region: Massagula
Manor: Moka Manor
Altitude: 1500-1700m
Breeds: Kadura, Kadouai, Pacas
Treatment: Delicate wash + whiskey sherry barrel fermentation
Degree of baking: Medium baking
Flavor: Smells of vanilla and cream, has whiskey and dark chocolate flavors in the mouth, and has the sweetness of maple sugar.
Brewing recommendation: 1:15 powder water ratio / 88-90 °C water temperature / 15 g powder / within 2 minutes to complete
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