Experimental Fermentation Processes

Our Green Coffee Buyer heads down to Campos Altos, Brazil and gets hands on with a couple different experiments where we explore anaerobic fermentation and the different flavors which can be influenced by post-harvest process.

[@coffruit2015]

Hello Chromatic Coffee friends, what a good result of the fermentation process you used, we want to tell you, we are a Colombian company dedicated to the production, commercialization and export of innovative coffees made with fruits, we use different processes of mixing coffee with fruits such as pineapple , lemon, mango among other typical Colombian fruits, obtaining totally different profiles. We hope to be in touch with you soon to chat a little about your coffees and our coffees. Greetings from Colombia.

[@chromaticcoffee1762]

While this is an open vat fermentation, it occurs underwater and there isn’t much chance for respiration from the wild yeasts. Even with the slight bit that is exposed, CO2 is constantly being produced, and not much O2 is present. With a decent presence of sugars, the yeasts prefer fermentation over respiration.
The biggest thing to take into consideration is the surface to volume ratio, where the rate of oxygen diffusion into solution is way too low to have much of an effect on the yeast (specially with that CO2).
This is measured. The moment CO2 production ceases and most sugars have been converted, the batches drop and are set out to dry.

[@eastindiaV]

You gotta seal your tanks man, and also agitate them. Only open while agitating, otherwise keep closed, although it doesn't have to be gas tight.

[@user-up6mq4mq4c]

😀

[@imperiomaya374]

Cual fue el resultado

[@chromaticcoffee1762]

Salió muy rico. La acidez fue lo más interesante. Deveras que sobresalto. No tenía gusto a piña, pero eso ya lo sabíamos. Era para las enzimas. Diríamos que lo subió por 2-3 puntos

[@user-up6mq4mq4c]

🐶