Hello!! I'm Coffee Fanatic Hitomi !!
The intense heat has passed and the comfortable autumn season has arrived!! Coffee season is now in full swing!!
We have covered the Natural production process up to the anaerobic fermentation stage, but now we would like to move on to the final section, which is the microbial additive system.
●Anaerobic environment + microbial addition (Anaerobic + Culturing)
●Sealed tank + microorganism addition
●Sealed tank + microbial addition (addition by must)
Heat treatment + sealed tank + microbial addition (addition by must)
Carbonic maceration (CM), which I mentioned last time, is originally a steeping method, so it doesn't actually have a specific fermentation in mind; the fermentation process for wine takes place after CM. In the case of coffee, fermentation begins through the action of indigenous wild yeasts and bacteria present in the surrounding area, including normal anaerobic and aerobic fermentation, so in a sense, this can also be considered terroir, the characteristics of the land.
The intense heat has passed and the comfortable autumn season has arrived!! Coffee season is now in full swing!!
We have covered the Natural production process up to the anaerobic fermentation stage, but now we would like to move on to the final section, which is the microbial additive system.
●Anaerobic environment + microbial addition (Anaerobic + Culturing)
●Sealed tank + microorganism addition
●Sealed tank + microbial addition (addition by must)
Heat treatment + sealed tank + microbial addition (addition by must)
Carbonic maceration (CM), which I mentioned last time, is originally a steeping method, so it doesn't actually have a specific fermentation in mind; the fermentation process for wine takes place after CM. In the case of coffee, fermentation begins through the action of indigenous wild yeasts and bacteria present in the surrounding area, including normal anaerobic and aerobic fermentation, so in a sense, this can also be considered terroir, the characteristics of the land.
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