How Street Coffee Drinkers See the Colombia Red Wine Process
The Front Street Colombia red wine process bean comes from the JOAQUIN estate at 2,100 meters, made of Typica and Caturra. After depulping and washing, the beans ferment 20.6 hours in a waterless tank, then dry 10 days on raised beds as sun dried coffee beans. Cupping scored 89 points.
Acetic acid fermentation gives cleaner, livelier citric acidity, while lactic acid fermentation yields a rounder body with malic and tartaric notes and lower cleanliness. Older plants relied on manual checks such as biting a bean; controllable fermentation tracks pH instead, which makes results predictable and repeatable across batches.
This article centers on a Colombian red wine process coffee bean launched by Front Street Coffee, providing a detailed introduction to its complete process from depulping, washing, and 20.6 hours of fermentation in a waterless fermentation tank to 10 days of sun-drying on raised beds, and also sorts out core information such as the producing region, estate, altitude, bean variety, and cupping. At the same time, it compares the flavor differences between acetic acid fermentation and lactic acid fermentation, explains the distinction between traditional manual operation and controllable fermentation methods in terms of quality stability, and gives grinding degree suggestions based on the Yangjia Little Pegasus grinder as a reference, so coffee enthusiasts can adjust flexibly according to actual brewing conditions.
Introduction to Front Street Coffee Beans Red Wine Process Red Honey Sun-Dried Washed
The grinding degree is based on the Yangjia Little Pegasus grinder as a reference. The above values are all reference suggestions; please adjust according to actual brewing conditions and personal preference.
This Front Street Colombian bean is processed using a special red wine process. After the coffee cherry skin and pulp are removed, it is washed clean, placed in a waterless fermentation tank to ferment for 20.6 hours, and then the coffee beans are placed on raised beds to sun-dry for 10 days. The special flavor brought by this special processing method is very worth trying!
Coffee bean and producing region information:
Product name: Front Street Colombia Red Wine Process
Producing country: Colombia
Estate: JOAQUIN
Altitude: 2,100 meters
Bean variety: Typica/Caturra
Processing method: red wine process
Cupping: 89 points
Acetic acid fermentation method: cleaner, lively acidity, brighter acidity, citric acid
Lactic acid fermentation method: rounder mouthfeel, lower cleanliness compared with the acetic acid fermentation method, higher body, malic acid/tartaric acid
Before this, processing plants all used manual operation methods passed down from generation to generation, for example, biting a bean to feel the degree of fermentation of the coffee bean. This fermentation method is uncontrollable and variable.
The controllable fermentation method uses PH value control to monitor the degree of fermentation. This achieves predictable results and consistent output for each batch.
Origin information: Cundinamarca Province, eastern slopes of the Colombian Andes. Planting altitude 1,800–2,000 meters, average temperature 16°, high green bean density, and relatively high requirements for roasting.
The above content is compiled by CoffeeHunters, a coffee news website.
