Natural process with microbial addition [Coffee Fanatic Hitomi 's Deep Coffee World No. 13]

Hello! ! Coffee Fanatic Hitomi ! !

The severe heat has passed and the pleasant autumn season has arrived! ! From now on, coffee season is in full swing! !

Now that we have covered Natural's production process up to the anaerobic fermentation category, we would like to move on to the last part, the microbial addition system.

●Anaerobic environment + microbial addition (Anaerobic + Culturing)
● Sealed tank + microorganism addition
● Sealed tank + microbial addition (addition by must)
●Heat treatment + sealed tank + microorganism addition (addition by must)

Carbonic maceration (CM), which I talked about last time, was originally a steeping method, so it actually doesn't have a specific fermentation in mind, and the wine fermentation process is done after this CM. In the case of coffee, fermentation is initiated by the action of indigenous wild yeasts and bacteria existing in the surrounding area, including normal anaerobic and aerobic fermentation, so in a sense this is also called terroir, which is the characteristic of the land. can also do.
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.