[Recruitment ended]SPARK COFFEE ROASTERS
Tanaka Yoshiya ,
Ere Farm
Roasting Caturra !

Coffee that uses techniques such as anaerobic fermentation and carbonic maceration that add a twist to the fermentation process has been introduced by Sasha Cestic, who won the 2015 World Barista Championship in Seattle, and has become popular in the country of origin. I have the impression that recognition has spread in both consuming countries.

By the way, the runner-up that year was Charles Babinski from the United States. The coffee he used for his espresso was washed coffee from Yirgachev, Ethiopia, which can be said to be extremely orthodox. What if the order was reversed? When I think about this, I realize once again how important the competition's role as a trendsetter is in the specialty coffee industry.

Now, this is a long introduction, but the process called ``anaerobic fermentation'' is just a part of a series of refining processes, and is the same as general classifications such as ``washed'' and ``natural.'' It is important to note that it is not possible to speak about

This means that the flavor changes greatly depending on whether it is ``anaerobic washed'' or ``anaerobic natural''. As you know, natural products tend to have a strong characteristic flavor, but washed products tend to have a smoother and cleaner taste. This coffee is called ``Anaerobic Honey,'' and I think it's a bean that has the best of both worlds: the flavor that comes from anaerobic fermentation, and the clean taste. And we must not forget to respect producers who engage in such innovative processes. I think the Shin of this kind of coffee is that producers are taking on the challenge of adding value by incorporating trending methods into their coffee production process.

When we hear the word ``trend'', it tends to be thought that there is no core, like ``doing the same thing as everyone else'', as is the case with the phrase ``swayed by trends,'' but in fact, the opposite is true; many people still That's why it's called a "trend" because it's not being done. My husband and I participate in the competition every year, and we would like to support the challenging efforts of producers like this.

From my experience, I feel that it is better to roast anaerobically fermented coffee over heat rather than the extremely light roast used in cupping. Combined with the body feeling that this brings out, it also gives off flavors like plums and nectarines, as well as impressions like orange and cacao.

I'm sure you'll hear some coffee lovers say, ``It's so anaerobic, I'm already full,'' but that's outrageous. Even though it is called ``anaerobic'', what is the general classification of the refining process?The taste varies greatly depending on the country of origin, variety, and of course the roaster. CROWD ROASTER focuses on the differences between roasters. Please make good use of it.