Coffee 101 - Traditional VS Modern Coffee Processing
If you have been drinking lots of single-origin coffee, you'll definitely notice the word 'processing' on the packaging.
Coffee processing is the method or process of converting coffee cherries into storage-stable green beans. The method of processing will drastically affect the flavour profile of coffee!
Traditional processes are like washed, honey & natural processes, typically done outdoors where control can be pretty challenging due to uncontrollable factors like weather etc.
As a result, consistency in every batch can be hit or miss. Especially in the fermentation stage where coffee beans develop their flavours.
Modern coffee processing techniques focus very much on the consistency of fermentation via anaerobic fermentation!
Instead of fermenting the beans outdoors where it's hard to control the rate of fermentation, anaerobic (means no air) fermentation is done in a closed environment in tanks!
The modern anaerobic fermentation technique not only gives better consistency to each batch, but it also develops greater intensity of flavours & sweetness 😋
Also, slow drying beans in greenhouse further protects the beans from rain and better stability.
Catur Coffee Company pioneers the anaerobic processes with inoculants like yeast, bacteria & fungi to develop wonderful flavours in coffee.
This modern technique not only improves the quality of coffee but also gives character to varietals that do not have interesting flavours by themselves.
Also, our pride of Malaysia My Liberica also does anaerobic processed with World Champion Inspiration that gone to the world stage! No doubt the coffee of the future!
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