Learn about the new fermentation processes
The world of specialty coffee, is constantly evolving. Therefore, producers, to offer a more innovative product, with unique characteristics, decide to lean towards new techniques. The process of fermentation of coffee cherries is one of them, which, to tell the truth, has become the star practice.
This has definitely caught the attention of many coffee growers, who for years have sought excellence in their coffees. Currently, great progress has been made in this regard. As well as other processes that have been able to influence the profiles of the drink and even differentiate one coffee from another.
Fermentation is that biochemical process that takes place when harvesting coffee cherries. In a natural way and which we will be talking about throughout this article. That is why we invite you to continue reading and discover more interesting facts about one of the most important practices during coffee production.
What is coffee fermentation?
We cannot talk about it without explaining in detail what it is about and how useful it is. Fermentation takes place when the coffee cherries that have reached their optimal ripening point are harvested.
But what is the reason? It turns out that, It is that point when the sugars in the fruit tissues are fully exposed in contact with the rest of the microorganisms in the environment. If we talk about the level of fermentation intensity, this will depend on three factors: the environmental conditions, the water to which it was exposed and of course, the temperature.
The procedure remains active throughout the coffee production process and ends once it reaches drying (erroneously considered as washing). Once the grain is stabilized at levels below 0.6 of water activity, is when microorganisms slow down their metabolic process.
Why is fermentation so important?
In the past, the fermentation It was linked to facilitating the release of mucilage from the grain. Through the washing process combined with drying. However, it had not been related to differential flavors.
The truth is that, If it were not for this procedure, an important change of behavior will not develop. metabolites, a molecule responsible for the splitting of tasteless polysaccharide sugars into flavoring monosaccharides, as well as those precursor substances of the organoleptic properties (flavor, fragrance and aroma), the same ones that can be perceived and significantly differentiated in taste and aftertaste.
Thanks to this, the cup will awaken the interest of consumers after providing softness to the body, complexity and a more harmonious balance.
Throughout these years, the coffee industry has evolved starting with the fermentation processes that were previously neglected in detail and somewhat rudimentary. The coffee cherries are harvested and transported without practically a differential cleaning process, classified according to the level of quality and sent directly to drying.
To other more elaborate benefited system humid, in which, with the help of enzymes or a machine, it is pulped and demucilaged. To later move on to the pre-drying and drying process, without first reviewing the microbiological and metabolic characteristics of the grains caused by the same process. This being very common in those coffees called lavados.
In order to avoid errors, many coffee farms have decided to use certain parameters in fermentation. The same ones that, despite being effective, have not been made mandatory to date. This is due to the multiple variables and inconveniences that arise during the process.
The main objective of these new fermentation systems is achieve differentiation between washed and fermented coffees within the market. Meeting the demands of traditional consumers.
Learn about the new types of fermentation
In search of perfection, several types of fermentation have emerged that began to be applied in a large number of farms, the results of which have been satisfactory and today we want to share with you what they are.
Fermentation with yeast and lactobacilli
Possibly it is the longest-running process in the world of alcoholic beverages and in most industries. To explain it better, sugars in oxygenated media known as aerobics. Together with microorganisms, they begin a transformation process until they become other organic compounds. In summary, the procedures malolactic, they give drinks body and fruity flavors.
But what difficulties can be found in this type of fermentation? The complexity will lie in characterizing and stabilizing the microbial groups present in each of the stages. Therefore, the different variables must be monitored and controlled, since they develop metabolic pathways.
This type of fermentation provides multiple advantages when differentiating the final drink. Like its organoleptic profile, allowing it a good position in the quality market.
Fermentation in carbonic maceration
It is one of the best technological options, because it seeks to reduce the exposure of coffee beans to oxygen. Here you can enter carbon dioxide (a compound of carbon and oxygen that exists as a colorless gas at standard temperature and pressure). Or basically allowing the natural production of CO2, leaving aside molecular oxygen.
For example, in the case of grapes, the bunches are sent whole to the warehouses. Which means without destemming and in an environment whose atmosphere contains a 1% oxygen. While with coffee, it enhances its unique characteristics. Although, unfortunately, it cannot improve possible grain deficiencies caused by poor cultivation.
Basically fermentation in carbonic maceration, which in addition to being an extremely delicate process, requires a series of strict care. Its main purpose is to obtain aromatic and fresh drinks. Making consumers prefer them even more.
Fermentation with fruits
Despite being one of the most innovative on the market, it is also considered harmful to the product.
During the course of this procedure, it makes it easier for the coffee fermentation mass to gradually get involved with the microorganisms of other fruits (specifically those that are part of the same ecosystem, where they share land), aromas and flavors.
This seeks to add natural sugars and in turn, transfer notes to the nose and mouth, very noticeable in the drink, without needing to be related or not to the fruits with which the coffee was connected. Thus, the cup is considered exotic. Thus captivating the most demanding palates.
The procedure requires a lot of experience on the part of the producers, to ensure reliability, consistency and determination in the coffee.
Some may wonder: What makes it a good option? The answer is that fruit fermentation breaks all the molds regarding the expressions of the cups, exceeding expectations. Although there are those who approve of this type of practices. There are also those who flatly refuse it. After considering that they are flavored products and that it takes away the authenticity of the coffee.
Each of these new fermentation processes may have only been on the market for a short time, to be specific, just over a decade, but they have allowed many coffee farms to innovate and break away from everyday life.
It should be noted that the coffee industry is no longer the same as it was 20 years ago, since, thanks to its constant evolution, we can reach consumers of all ages, which is something completely beneficial and extraordinary.
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