Fermentation-based natural process part 1 [Coffee Fanatic Hitomi 's Deep Coffee World No. 11]

Hello! ! Coffee Fanatic Hitomi ! !

Last time we talked about the specialty grade natural process, and talked about the importance of specific gravity sorting using a water tank and precision in the dry mill (final selection equipment).

Since the pulp cannot be peeled in the Natural Process, the focus was on reducing the risk of quality deterioration by performing specific gravity sorting at each stage.

Many of the fermentation-based natural processes that we will be talking about this time are quite complicated, but the basics are still the same: proper ripeness selection and careful quality control at key points.

However, in fermentation systems, if you don't control the activity ratio and activity of microorganisms, you need to be careful because the taste will be terrible or it will go bad.
Ryo Mikami

Ryo Mikami

After graduating from university, due to certain circumstances, he worked at Starbucks and encountered the potential of coffee. After many twists and turns, he joined a trading company specializing in specialty coffee. He opened his eyes to the Fanatic path and has been involved in a wide range of work from commodities to specialty products, including market price analysis, production site visits, product fair reviews, competition coaching, extraction, roasting, and equipment proposals. CROWD ROASTER advisor.