How does red wine processing change green coffee beans?

Red wine processing, also called controlled fermentation or lactic and acetic acid fermentation, is a method developed by a team led by American Felipe Sardi with biological scientists and ecologists. It splits into two paths: aerobic acetic acid fermentation, which gives cleaner, brighter citric acidity, and anaerobic lactic acid fermentation, which gives a rounder mouthfeel, higher body and malic and tartaric acid notes.

Wine-processed green coffee beans look darker, with silverskin that appears wine-red or brownish-red and clings to the bean surface, so they are fairly easy to identify. Batch consistency comes from monitoring pH during fermentation. Front Street Coffee's Panama Hartmann uses this method; brewed on a V60 at 90°C and 1:15 for about two minutes, it shows grapefruit, low acidity and a rich fermented wine aroma.

The red wine processing method, also known as controlled fermentation or lactic/acetic acid fermentation, was developed by a team led by American Felipe Sardi, whose members include biological scientists and ecologists. Strict standards are enforced during picking: underripe cherries below 2%, defective beans below 3%, and floaters below 5%. This processing method is divided into two paths: aerobic acetic acid fermentation and anaerobic lactic acid fermentation. The former has a cleaner, brighter acidity with citric notes; the latter has a rounder mouthfeel and higher body, but slightly lower cleanliness, showing malic and tartaric acid characteristics. Batch consistency is achieved through pH monitoring. Wine-processed green beans are darker in color, with silverskin appearing wine-red or brownish-red. Front Street Coffee's Panama Hartmann is a representative example; this article shares its pour-over parameters and flavor profile.

The red wine processing method, also called controlled fermentation, or lactic/acetic acid fermentation.

The experimental team was led by American Felipe Sardi and composed of biological scientists and ecologists.

A dedicated picking team is trained and picks strictly according to specialty coffee cherry picking requirements: underripe cherries<2%, 瑕疵豆<3%, 浮豆<5%。

Acetic acid fermentation — aerobic fermentation (cleaner, lively acidity, brighter acidity, citric acid)

Lactic acid fermentation — anaerobic fermentation (rounder mouthfeel, lower cleanliness compared to acetic acid fermentation, higher body, malic/tartaric acid)

By controlling pH, the degree of fermentation is monitored. This achieves predictable results and consistent output from batch to batch.

Wine-processed green coffee beans are generally darker in color, and the silverskin appears wine-red or brownish-red, clinging to the surface of the green beans, making them fairly easy to identify.

Front Street Coffee's [Front Street Panama Hartmann] uses this processing method. The red wine processing method gives this bean a rich fermented wine aroma that is truly stunning!

[Front Street Panama Hartmann] recommended pour-over parameters:

V60/90℃/1:15/2 minutes

Flavor: grapefruit, low acidity, rich fermented wine aroma

The above content is compiled by CoffeeHunters, a coffee news website.